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
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