Soft-Shell Crab with Fresh Thai Green Curry

Name: Soft-Shell Crab with Fresh Thai Green Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 Tbsps brown sugar; 118 milliliters diagonally cut carrot; 473 milliliters fresh cilantro sprigs; 710 milliliters hot cooked jasmine rice; 59 milliliters cornstarch; 3 inches fresh ginger, peeled; 3 garlic cloves, peeled; 355 milliliters (1-inch) cubed Japanese eggplant; 383 grams light coconut milk; 2 Tbsps fresh lime juice; 1 Tbsp grated lime rind; 850 grams soft-shell crabs, cleaned; 473 milliliters sliced red bell pepper; 0 teaspoons salt; 1 teaspoon salt; 8 serrano chiles, seeded; 118 milliliters coarsely chopped shallots; 1 teaspoon vegetable oil; 4 teaspoons vegetable oil, divided; 355 milliliters water

Soft-Shell Crab with Fresh Thai Green Curry might be just the main course you are searching for. This vegan recipe serves 6. One portion of this dish contains approximately 12g of protein, 45g of fat, and a total of 913 calories. It is a rather pricey recipe for fans of Indian food. From preparation to the plate, this recipe takes roughly 45 minutes. If you have lime rind, diagonally cut carrot, salt, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

To prepare curry, combine first 6 ingredients in a food processor; process 3 minutes or until a paste forms.

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Curry Powder

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Food Processor

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add chile mixture; saut 3 minutes.

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Chili Pepper

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.

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Coconut Milk

Bell Pepper

Lime Juice

Salt

To prepare crabs, combine cornstarch and 1/4 teaspoon salt in a shallow dish. Dredge crabs in cornstarch mixture.

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Corn Starch

Salt

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Place 3 crabs in pan, top sides down; cook 3 minutes, gently pressing body and legs against pan. Turn crabs; cook 2 minutes.

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Frying Pan

Remove from heat. Repeat procedure with remaining oil and crabs.

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Cooking Oil

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.

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Jasmine Rice

Curry Powder

Crab

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Bowl

Garnish with lime wedges and cilantro sprigs, if desired.

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Lime Wedge

Cilantro

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.