![]() AND you can make this in less than 30 minutes! I was dancing around the kitchen because I was so happy with how it tasted! No joke, this 30 Minute Pan Seared Halibut in Thai Curry Sauce is one of the best dishes to come out of my kitchen this year! In my opinion, it is literally a restaurant-quality dish.Reproduced by arrangement with the Publisher. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Photography copyright © 2018 Ksenija Hotic. Serve with the rice.Įxcerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Stir well and then cook for 2 to 3 minutes, or until the coconut milk has slightly reduced and the mixture has taken on the look of a sauce - it should coat the back of a spoon.ĭivide the curry between two serving bowls and garnish with cilantro. Add the egg, stir well, and cook for 1 to 2 minutes, or until the egg is completely cooked.Īdd the coconut milk, Chinese celery, and Thai chili. Add the crab meat and stir-fry for 3 to 5 minutes, or until cooked through. Add the garlic and cook, stirring occasionally, for 2 to 3 minutes, or until light brown and fragrant. Cook, stirring constantly, for 30 seconds to combine the flavours. Once the oil starts to shimmer, add the soy sauce, sugar, and curry powder. In a wok over low heat, warm the canola oil. Cover the saucepan with a lid and turn down the heat to a simmer, allowing the rice to cook for 18 to 20 minutes, or until light and fluffy. In a saucepan, bring 2 cups of salted water to a boil over high heat. Set the meat aside at room temperature, and discard the body and all shell pieces. Using your fingers or a pick, remove the crab meat from the claws and legs and add it to the bowl. Crack the claws and legs by hitting them with the flat of the knife. ![]() As best you can, remove the crab meat from the body pieces and place the lump meat into a bowl, discarding all bits of shell. Use a good knife to chop the body portion into large pieces. Then remove the top portion of the shell from the crab by lifting it from the body section - it should come off easily. Place the crab in the freezer for 20 minutes to put it into a catatonic state. 1 bunch cilantro, leaves only, for garnish.2 stalks Chinese celery, cut into large dice (found at Asian markets).1 large live Dungeness crab (about 1 lb). ![]() You’ll be treated like family! Ingredients If you’re ever in Phuket, go visit my buddy Jon, who owns the Crab House, and tell him MDP sent you. One of my most memorable experiences was learning to make this delicious centuries-old crab recipe. I thought the entire country was incredible, from the big city hustle of Bangkok to the beauty of the beaches on the southern islands. Visiting Thailand for the first time was a life-altering experience it made me view the world in a completely different way. This tasty Thai crab curry dish from Canadian seafood king Matt Dean Pettit is surprisingly easy to make - once you’ve cracked the crab legs open, of course! If you’ve never done it before, fear not, the instructions walk you through how to master the meal in your own kitchen, for a special occasion dinner to remember.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |