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Red Curry With Crab & Pineapple
It looks complex, but this Thai curry is simple to make. Photo courtesy Miller’s Select Crabmeat.
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April 2010
Updated June 2010

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Red Curry With Crab & Pineapple

Plus 9 Other Crab Recipes



Enjoy these crab recipes courtesy of Miller’s Select Premium Crab. Read our review of Miller’s Select. This is Page 9 of a 10-page article. Click on the black links below to visit other recipes.

 

Red Curry With Crab & Pineapple

Red curry with crab and pineapple is easy to make—and will impress family and guests.

Ingredients

  • 2 cans Miller’s Select Jumbo Lump Crab Meat
  • 2 tablespoons Thai red curry paste
  • 2 cans coconut milk
  • 2 tablespoons sugar
  • 2 tablespoons Thai fish sauce
  • 2 cups fresh Pineapple chunks
  • Approximately 12 sprigs of fresh basil leaves (use Thai basil if available)
  • Jasmine rice

Preparation

  1. Heat the curry paste and coconut milk in a saucepan; add sugar, fish sauce, pineapple, and basil. Cook until the pineapple is soft.
  2. Add crab meat and garnish with fresh basil leaves.
  3. Serve with jasmine rice.

 

 

Continue To Page 10: Savory Crab Cheesecake

Return To The Recipe Index Above

 

 


Recipes courtesy Miller’s Select Crabmeat. All other material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are copyright of their respective owners.

 



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