Recipe courtesy of James Cunningham
Save Recipe Print
Total:
1 hr 20 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Saute the bell peppers, fennel and onions in the olive oil in a large, heavy-bottomed braising pot until soft. Turn the heat to medium, add the curry paste and continue to saute for 4 minutes, being careful not to burn.

Add the coconut milk, shrimp stock, bamboo shoots, fish sauce, lime juice and sugar. Stir together and simmer for 45 minutes over low heat.

When ready to serve, stir in the crab, Thai basil, cilantro, mint and lime leaves to heat through. Serve with the rice in a large bowl.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Green Chicken Curry

Recipe courtesy of Aarti Sequeira

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Thai Red Curry Mussels

Recipe courtesy of Bobby Flay

Spicy Thai Red Beef Curry

Recipe courtesy of Guy Fieri

Thai Red Curry Mahi Mahi Salad

Recipe courtesy of Food Network Kitchen

Thai Red Curry Shrimp with Jasmine Rice

Recipe courtesy of Anne Burrell

Thai Red Curry Mac 'n' Cheese

Recipe courtesy of Aarti Sequeira

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Thai Curry

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.