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 coconut milk (1 cup used for jasmine rice)
Coconut Jasmine Rice:
1 cup regular or lite coconut milk
3 cups chicken stock or broth
2 cups jasmine rice
For jasmine rice: Heat liquids together in 2 qt. saucepot to boil. Stir in rice, reduce heat to simmer and cook, covered, for 20 minutes or until all liquid is absorbed and rice is al dente.
For curry: Heat oil in saute pan over medium heat. Saute garlic and mushrooms until mushrooms release their juices and the juices are reabsorbed.
Stir in all remaining ingredients and heat to simmer. Do not boil. Simmer 5-10 minutes or until rice is ready.
To serve: Ladle curried crab over coconut jasmine rice.
