Recipe courtesy of James Cunningham
Thai Red Curry
- Level: Easy
- Yield: 6 servings
- Total: 1 hr 20 min
- Active: 30 min
Ingredients
2 red bell peppers, julienned
1 bulb fennel, julienned
1 yellow onion, julienned
2 ounces olive oil
1 cup Thai-style red curry paste
12 cups coconut milk
2 cup shrimp stock or chicken or vegetable stock
1 cup bamboo shoots
1/2 cup fish sauce
1/4 cup fresh squeezed lime juice
1/4 cup granulated sugar
1 pound lump crabmeat
1 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
3 kaffir lime leaves, julienned (if available)
6 servings jasmine rice, steamed
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.