Thai Red Curry Crabs (Serves 4)
Ingredients:
- 1 packet Asian Home Gourmet Thai Red Curry SpicePaste©
- 450g (1 lb) crabs, cut into quarters
- 30 fresh basil leaves
- 4 cloves garlic, coarsely chopped
- 4 shallots, coarsely chopped
- 285ml (1¼ cups) - 330ml (1½ cups) coconut milk or milk
- 2 tbsp vegetable oil
- 1 egg, beaten (optional)
Method:
- Heat oil in a non-stick wok on medium heat. Add SpicePaste©, garlic and shallots; stir-fry for 2 minutes.
- Add crabs, basil leaves and coconut milk or milk. Cover and cook on medium heat for 5 minutes.
- Remove lid, stir in an egg slowly and cook for ½ minute. Serve hot with rice.
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