Saturday, December 12, 2009

Dungeness Crab in Thai Coconut Curry

Thai Coconut Crab Curry

Dungeness crab season has arrived to the West coast and in San Francisco its a much welcomed Winter tradition. The common way its enjoyed is simply cooked and cracked with loaves of sourdough bread and local white wine, that's fine for me, but sometimes I like to try something a little different. Today I chose to make a quick Thai style coconut curry which the crab was tossed in and served with steamed rice. Very rich, spicy, fragrant and good.
Thai Style Coconut Crab Curry
1 whole cooked, cleaned and cracked Dungeness Crab
1 4 inch piece of lemon grass, crushed
3 cloves garlic, chopped fine
1 small knob ginger, chopped fine
1 teaspoon yellow Thai curry paste*
1 5.6 oz can of coconut milk*
1 dash fish sauce*
1/2 jalapeno, sliced thin
dash vegetable oil
3 kaffir lime leaves*
juice of one lime
1 big pinch cilantro, chopped

1. In a wok or large sauce pan heat the oil.
2. Add all the herbs, paste, garlic, ginger, jalapeno, cook for a minute.
3. Add coconut milk, fish sauce and lime juice and crab.
4. Toss crab in simmering sauce as it reduces and thickens.
5. Serve with steamed rice and chopped cilantro.

* Available at specialty or Asian Markets

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