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Thursday, May 24, 2012

Thai chicken and crab curry

This curry (stew) is a delicately flavored creamy dish consisting of meat and vegetable pieces slowly simmered and very flavored, usually served over rice. The version we cooked here wasn't too spicy, but you can kick it up by adding some fresh chili without straying whatsoever from the traditional dish (which comes very often in though-the-roof hot styles). Enjoy :)

Last year: Asparagus, sun-dried tomato, cheese and olive bread, Simple spaghetti with olives, pesto, basil and yellow tomatoes, Roasted pepper salad (Romanian) and Pork salad (with roasted peppers, olives and Parmesan).

Ingredients (serves 4):

  • 300 g chicken meat
  • 100 g crab meat (mini-crabs, cleansed and ready to prepare)
  • 1 small eggplant
  • 1/2 of a large pearl white onion
  • 1 tablespoon canola or peanut oil
  • 1 red bell pepper
  • 1 thumb-sized ginger piece
  • salt and pepper to taste
  • 200 g can of coconut milk
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric (curcuma)
  • 250 g plain basmati rice for serving (optional)

Chop up the pearl onion and put it with the oil in a deep medium-sized frying pan over low heat:

Core and chop up the bell pepper and also add it:

Stir once in a while to ensure everything gets cooked evenly. Cut the chicken meat into cubes and add it to the middle of the pan, pushing the pepper and onion to the sides:

Let it fry until the meat doesn't seem raw any more, turning and stirring once in a while. Start boiling the rice if you plan to serve it with the curry. In the meantime, chop up the eggplant into small cubes. When the chicken looks done, add the eggplant:

Stir well and let it cook for 5 more minutes. When the eggplant looks softened, add the crabs:

Stir and cook for 2-3 minutes more, then add the coconut milk and the spices:

Mix well and let it cook for 3-4 minutes more. Arrange the rice on plates and then divide the curry on top of them. It's ready, dig in! :)

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