Soft-Shell Crab With Fresh Thai Green Curry Recipe

Name: Soft-Shell Crab With Fresh Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry:; 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; Crabs:; 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)

Servings: persons

Curry:
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
Crabs:
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)

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; saute 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.

909

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Curry:, 2 cups fresh cilantro sprigs, 1/2 cup coarsely chopped shallots, 1 tablespoon grated lime rind, and more.

Yes, Soft-Shell Crab With Fresh Thai Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soft-Shell Crab With Fresh Thai Green Curry

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