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King Crab Thai Curry with Coconut Jasmine Rice
Courtesy of
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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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.)

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.

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