Soft-Shell Crab with Fresh Thai Green Curry

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 406
  • Calories from fat: 22%
  • Fat: 9.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 3.3g
  • Protein: 30.5g
  • Carbohydrate: 49.2g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 4.9mg
  • Sodium: 519mg
  • Calcium: 43mg

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)

Preparation

  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; sauté 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.
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