Monday, January 31, 2011

Geeta Baliga | Crab Thai curry

This recipe is from Geeta Pachhi's daughter - Sunita Shenoy

Crabs - 5 to 6 medium sized
Red bell pepper - 1 
(cut length wise)

Yellow bell pepper -1
Onions - 2, medium sized (cut length wise)
Oil - 3 tbsp
Thai curry paste (ready made paste is available)

Coconut milk (thick) - 1 cup
Sat to taste

1. Wash crabs several times removing the dirt and the yellow of the crabs.
2. Cook them with salt and keep aside
3. Heat oil in a big pan. Add lengthwise slit onion and bell pepper and fry till they become soft and transparent.
4. Add thai paste according to ur taste and coconut milk as per desired consistency and simmer for 5 seconds.
5. Then add cooked crabs in this and stir for a few minutes. (Add basil or lemon grass leaves optional)
6. Serve with rice.
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