Recipe courtesy of James Cunningham
Show: Eat St.
Episode: Get Stuffed
Print
Thai Red Curry
Total:
1 hr 20 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
30 min
Yield:
6 servings
Level:
Easy

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.

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

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