1 - 8 oz. container Phillips King Crab meat, segment into desired sized pieces 1 Tbsp. pure sesame oil 1 tsp. minced garlic 3 oz. thinly sliced button mushrooms (about 1 c. sliced) 3 oz. fresh or jarred roasted red pepper, sliced into thin strips (about 1/2 c.) 1 tsp. freshly grated ginger or up to 2 tsp. jarred sliced ginger 1/2 tsp. "Thai Kitchen" or other brand green curry paste (more or less to taste) 2 tsp. light brown sugar 1 Tbsp. soy sauce 1 Tbsp, thinly stripped Thai basil (can substitute Italian basil) reserved coconut milk (about 1 c.)
COCONUT JASMINE RICE: 1/2 c. regular or "Lite" coconut milk (1 - 13.5 oz. can, reserve the rest) 1 1/2 c. chicken stock or broth 1 c. Jasmine rice
What to do:
1. To prepare Jasmine Rice: Heat liquids together in 1 qt. saucepot to boil. Stir in rice, reduce heat to simmer and cook, covered, 20 min. or until all liquid is absorbed and rice is al dente. 2. Meanwhile, prepare Curry: Heat oil in sauté pan over med. heat. Saute garlic and mushrooms until mushrooms release their juices then they are reabsorbed. Stir in all remaining ingredients and simmer 5-10 min. or until rice is done. Do not boil. 3. To serve: Ladle curried crab over Coconut Jasmine Rice.
Source: Phillips Foods, Inc.
* For more great recipes, please visit aboutseafood.com
