As such, I bring you Crab in Green Thai Curry. In your blender or food processor, combine:
2 tbsp galangal
1/2 cup basil
1/4 cup flat-leaf parsley
1/2 cup cilantro
1 tbsp coriander seed
1 tbsp green curry paste
1 cup chopped white onion
2 cloves garlic, peeled
1 serrano pepper
1 large tomatillo
1 tbsp fish sauce
Blend until smooth. You may need to add a small amount of water to the blender to get things started.
In a large skillet, add another cup of onion, 1 serrano pepper and another tomatillo, chopped to one tablespoon of vegetable oil. Once soft, break up and add a stalk of lemon grass, and add 1 pound canned crab (four cans). You can certainly splurge and buy the beautiful lump crab, I'm trying to stay on a budget and four ounces of lump crab costs as much as a full pound of the canned, fine flaky crab. I'll save the expensive stuff for crab cakes.
Add the curry sauce, salt and pepper to the skillet and simmer for 10 minutes. Add 8 ounces of coconut milk and the zest and juice of one lime to the pan, and simmer for another five. Remove the lemon grass before serving over steamed jasmine rice, and top with steamed fresh spinach, garnish with green onions.
Makes four servings, I also had the leftovers in an egg-white omelette this morning. Very nice.
4 comments:
I'm sure it was delicious, but I could never eat something that color....
Oh and by the way, I tried your bacon recipe with the brown sugar and pepper.... BEST FUCKING THING EVER!!!!!!!!!!!!!!! Thank you.
So glad you enjoyed the bacon. The BLT's are on this week's menu, I was thinking about this all weekend (even when I made my grilled cheese in bacon grease).
Wasn't the motto "Anyone can cook" what essentially killed Gusteau?
I never managed to see that film, had to Google. Not a shock that my movie quotes are all from older films.
Food is serious business, there was a case not too many years ago where a chef committed sepuku (or the French equivalent) because he lost a Michelin star. And nobody was surprised.
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