Soft-Shell Crab with Fresh Thai Green Curry

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.