|Thai Red Curry Spiced Crabs|
•1 packet Asian Home Gourmet Thai Red Curry Spice Paste©
•450g (1 lb) crabs, cut into quarters
•30 fresh basil leaves
•4 cloves garlic, coarsely chopped
•4 shallots, coarsely chopped
•285ml (1¼ cups) - 330ml (1½ cups) coconut milk or milk
•2 tbsp vegetable oil
•1 egg, beaten (optional)
1.Heat oil in a non-stick wok on medium heat. Add SpicePaste©, garlic and shallots; stir-fry for 2 minutes.
2.Add crabs, basil leaves and coconut milk or milk. Cover and cook on medium heat for 5 minutes.
3.Remove lid, stir in an egg slowly and cook for ½ minute. Serve hot with rice.
Variation: You may replace crabs with any seafood of your choice.
BuyAsian Home Gourmet Spice mix here