Thai rice noodles with crabmeat curry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Rice noodles |
| 3 | Green onions | |
| 1 | can | (6 oz) crabmeat |
| ¾ | cup | Unsweetened coconut milk |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Thai curry paste |
Directions
1. Cook the pasta in a large pot of boiling, salted water until tender and bright white but still firm, 6-8 min. Drain well.
2. Meanwhile, cut the green onions crosswise into thin slices. Drain the crabmeat.
3. Bring the coconut milk to a gentle boil in a large frying pan over medium-high heat and cook, stirring often, until thickened, 2-3 min.
Add the salt and curry paste, mashing and stirring to dissolve the paste well. Cook 4 min, stirring often.
4. Remove the sauce from the heat. Add the crabmeat, green onions, and pasta. Toss well and serve.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 81
Submitted By DIANE LAZARUS On 12-29-95