Curry: 16 oz. Phillips King Crab meat (sectioned into desired sized pieces) 2 Tbsp. Pure Sesame Oil 2 tsp. minced garlic 6 oz. thinly sliced button mushrooms 6 oz. fresh or jarred roasted red pepper, sliced into thin strips 2 tsp. freshly grated ginger or up to 2 Tbsp. jarred sliced ginger, minced 1 tsp. Thai green curry paste (more or less to taste) 1 Tbsp. light brown sugar 2 Tbsp. soy sauce 2 Tbsp, chiffonade Thai basil (can substitute Italian basil) (2) 13.5 oz. cans coconut milk (I c. used for jasmine rice)
Coconut Jasmine Rice: 1 cup regular or "lite" coconut milk 3 c. chicken stock or broth 2 c. jasmine rice
1. Jasmine Rice: Heat liquids together in 2 qt. saucepot to boil. Stir in rice, reduce heat to simmer and cook, covered, 20 minutes or until all liquid is absorbed and rice is al dente. 2. Curry: Heat oil in sauté pan over medium heat. Sauté garlic and mushrooms until mushrooms release their juices and the juices are reabsorbed. 3. Stir in all remaining ingredients and heat to simmer. Do not boil. Simmer 5-10 minutes or until rice is ready. 4. Serve: Ladle curried crab over coconut jasmine rice.
