Curried Crab Fried Rice

INGREDIENTS

• 2 Tbsp canola oil

• 3 garlic cloves, minced

• 2 red thai chilies or 1 serrano pepper (careful serranos are muy caliente)

• 1 cup jumbo lump crab meat

• 1/2 onion, sliced

• 1/2 red bell pepper, sliced

• 1/2 cup thai basil leaves, chopped

• 2 eggs, lightly scrambled

• 1 1/2 Tbsp red curry paste (I recommend Mae Ploy brand sold at Safeway)

• 1 Tbsp soy sauce

• 1 Tbsp oyster sauce

• 3 cups cooked jasmine rice, left out for at least an hour to dry out (great way to use left over takeout rice).

INSTRUCTIONS

1. In a large sauteè pan or wok over medium-high heat, saute garlic and chili pepper until garlic is golden brown. This happens quickly

2. Add red bell pepper and onions and saute for 2-3 minutes.

3. Stir in curry paste until paste is evenly distributed.

4. Push vegetables to the side, pour eggs onto the empty side of the pan and cook through.

5. Stir in crab meat until coated in curry paste.

6. Add rice, oyster sauce and soy sauce. Stir until combined.

7. Remove from heat and stir in basil.

8. Serve with lime wedges.

I REALLY recommend using a high quality Thai red curry paste. The brand I suggested is very good. There are also great curry pastes sold at Asian grocery stores. Look for a brand that has at least some Thai writing on the label.