Penn Herb Wellness Guide
King Crab Thai Curry with Coconut Jasmine Rice
Ingredients
- 1 8 oz. container 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
- 1 tsp. freshly grated ginger or up to 2 tsp. jarred sliced ginger
- 1/2 tsp. green curry paste (more or less to taste)
- 2 tsp. light brown sugar
- 1 Tbsp. soy sauce
- 1 Tbsp, "chiffonade" or thinly stripped Thai basil (can substitute Italian basil)
- reserved coconut milk (about 1 c.)
- Coconut Jasmine Rice1/2 cup regular or "Lite" Coconut Milk (1 - 13.5 oz. can, reserve the rest)
- 1 1/2 cup chicken stock or broth
- 1 cup Jasmine rice
Directions
- Jasmine RiceHeat liquids together in 1 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.
- CurryHeat oil in saute pan over medium heat. Saute garlic and mushrooms until mushrooms release their juices, then they are reabsorbed.
- Stir in all remaining ingredients and simmer 5-10 minutes or until rice is done. Do not boil. Serve: Ladle curried crab over Coconut Jasmine Rice
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.