Yield: 4 servings. Curry: 16 oz. Phillips King Crab meat, sectioned into desired-sized pieces 2 Tbsp. pure sesame oil 2 tsp. minced garlic 6 oz. thinly sliced button mushrooms 6 oz. fresh or jarred roasted red pepper, sliced into thin strips 2 tsp. freshly grated ginger (or up to 2 Tbsp. jarred sliced ginger, minced) 1 tsp. Thai green curry paste (or to taste) 1 Tbsp. light brown sugar 2 Tbsp. soy sauce 2 Tbsp. chiffonade Thai basil (can substitute Italian basil) 2 13.5-oz. cans ...
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