Thai Crab Curry & Jasmine Rice Recipe
Creamy Thai yellow curry with sweet lump crab meat, coconut milk, and aromatic curry paste. Inspired by the famous Bangkok dish poo pad pong karee.
Servings: 4 people
Cost: 35
Equipment
Ingredients
- 1.5 cups Jasmine rice
- ½-1 lb Premium crab meat
- ½ lb Green beans trimmed and cut in half
- 13.5 fl oz Coconut milk
- 2.5 oz Yellow Curry paste
- ¼ cup Onion chopped
- ¼ cup Green onions chopped
- 1 teaspoon Thai chili optional
Instructions
Cook Rice
- Place jasmine rice in rice cooker or medium pot with lid.
- Rinse rice by adding cold water to pot, swirling, and carefully draining 2-3 times until water runs clear.
- Add 2 cups of water to the rice. For rice cooker, press start/cook. For stovetop, bring rice to a boil on medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
- Continue with recipe while rice cooks...
Prep Ingredients
- Wash and trim the ends of the green beans. Cut in half.
- Open crab meat and drain.
- Open coconut milk and curry paste.
- Dice half of an onion (about ¼ cup).
Create Curry
- Preheat a large pan on medium heat, saute the onions in a little cooking oil until translucent.
- Add the coconut milk and stir occasionally until warm.
- Add the curry paste and stir until the coconut milk has completely absorbed the curry.
Add Vegetables
- Add green beans to curry, stir, and cover for 5 minutes until softened.
Add Crab Meat
- Add crab meat & green onions.
- Reduce heat to low and cook the curry for another 5-10 minutes, stirring occassionally until the (optional) onions have softened. Remove from heat and keep covered. Tip: to thin consistency, add more water; to thicken, simmer without a lid.
Plate & Enjoy!
- When jasmine rice has finished cooking, fluff with a fork to de-clump and release excess moisture.
- Divide cooked jasmine rice and crab curry between plates.
- Optional: top with Thai chili for added spice.
- Bon appétit! Or “gin hâi a-ròi” in Thai.
