Serves: 6 • Time: 40 minutes
Hillary Reeves updates basic fried rice with crab meat and curry paste from the Thailand Box. Jasberry rice (also from the Thailand Box) lends a beautiful purple-black hue to the dish. It makes for a satisfying main or side, and is great eaten cold or the next day for leftovers. In case you’ve run out of spices from Lumlum’s Tom Yum Soup Set, check out the Shop to restock.
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. Nittaya green curry paste
- One 6 oz. can crab meat
- ¼ cup coconut milk
- 2 Lumlum kaffir lime leaves, torn in half vertically
- 2 eggs
- ½ cup chopped red pepper
- ½ cup chopped zucchini
- 2½ cups Jasberry rice, cooked the day before and left out to dry
- Salt and pepper
- 6 Thai basil leaves, cut into thin strips, for garnish
- 6 lime wedges, for serving
1. In a large skillet, heat the olive oil over moderate heat. Add the curry paste and cook until fragrant, about 1 minute. Add the crab meat, coconut milk, and kaffir lime leaves and cook until most of the liquid has evaporated, 8 to 10 minutes.
2. Push mixture to one side of the pan. Crack in the eggs and stir to scramble. Once the whites are set, mix them into the curry mixture that was pushed to the side of the skillet.
3. Mix in the red pepper and zucchini. Cook until the vegetables are slightly softened, about 4 minutes. Mix in the rice and break up the clumps. Cook until rice is moistened and tender, 3 to 5 minutes. Taste and season with salt and pepper.
4. To serve, distribute the preparation onto 6 serving plates, garnish with the Thai basil, and add a lime wedge on the side.
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