Thai Red Curry Crabs (Serves 4)

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:

  1. Heat oil in a non-stick wok on medium heat.  Add SpicePaste©, garlic and shallots; stir-fry for 2 minutes.
  2. Add crabs, basil leaves and coconut milk or milk.  Cover and cook on medium heat for 5 minutes.
  3. Remove lid, stir in an egg slowly and cook for ½ minute.  Serve hot with rice.
Variation:  You may replace crabs with any seafood of your choice.


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