Soft-Shell Crab with Fresh Thai Green Curry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 cups fresh cilantro sprigs

1/2 cup coarsely chopped shallots

1 tablespoon grated lime rind

8 to 12 serrano chiles, seeded

3 garlic cloves, peeled

1 (3-inch) piece fresh ginger, peeled

1 teaspoon vegetable oil

2 cups sliced red bell pepper

1 1/2 cups (1-inch) cubed japanese eggplant

1 1/2 cups water

1/2 cup diagonally cut carrot

2 tablespoons brown sugar

1 (13.5-ounce) can light coconut milk

2 tablespoons fresh lime juice

1 teaspoon salt

1/4 cup cornstarch

1/4 teaspoon salt

6 (5 to 6-ounce) soft-shell crabs, cleaned

4 teaspoons vegetable oil, divided

3 cups hot cooked jasmine rice

remaining ingredients

6 lime wedges (optional)

cilantro sprigs (optional)

Directions:

1. To prepare curry, combine first 6 ingredients in a food processor; process 3 minutes or until a paste forms.
2. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add chile mixture; sauté 3 minutes. Add bell pepper and next 5 ingredients (bell pepper through coconut milk); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes. Stir in lime juice and 1 teaspoon salt, and keep warm.
3. To prepare crabs, combine cornstarch and 1/4 teaspoon salt in a shallow dish. Dredge crabs in cornstarch mixture.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place 3 crabs in pan, top sides down; cook 3 minutes, gently pressing body and legs against pan. Turn crabs; cook 2 minutes. Remove from heat. Repeat procedure with remaining oil and crabs.
5. Place 1/2 cup jasmine rice into each of 6 shallow bowls; spoon 3/4 cup curry mixture over each serving. Top each serving with 1 crab. Garnish with lime wedges and cilantro sprigs, if desired.

By RecipeOfHealth.com