Red Curry with Crab

I love curry. I think of it as a pot of soup or spaghetti. You can put a variety of things in it, as long as you have a good base, and it's going to taste great. For this curry, I decided to use crab. I was going to make it with halibut, but when I opened the freezer, there was a bag of shelled tanner crab awaiting crab it was. I also decided on red curry, instead of green. I like red better, the taste is bolder, in my opinion. The variety of vegetables can be changed around, depending on what's in your fridge. I had cauliflower to use up and it was delicious in there! The longer the curry simmers, the richer the flavor, but you don't have to prepare it early in the day. I started this just a couple hours before dinner. Enjoy!

Red Curry with Crab

2 cups brown jasmine rice, cooked

1-pound shelled crab

2- 15 oz cans coconut milk

1 Tablespoon olive oil

2 Tablespoons red curry paste (I use Mae Ploy)

1 Tablespoon agave or sugar

1 Tablespoon fish sauce

1 head cauliflower

1 red bell pepper

1 zucchini

1 onion

Start your brown jasmine rice, according to packaging directions. Typically, bring rice and water to boil and simmer for 20 minutes. Chop all your vegetables into bite-sized pieces. Heat up 1 tablespoon olive oil in large saucepan, add 2 tablespoons curry paste. Cook for 2-3 minutes, stirring continuously. Add vegetables, mixing well with the curry paste and oil. Cook until onions are soft. Add coconut milk, agave, fish sauce and crab. Mix well. Let simmer until the rice is done and your ready to eat.