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Thai-Style Crab, Mushroom, and Pumpkin Curry
EDIBLEPORTLAND.COM16Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. peanut oil
- 3 Tbsp. red curry paste (about half a small jar)
- 14 oz. coconut milk
- 8 oz. fresh mushrooms (sliced)
- 1 1/2 cups water
- 3 Tbsp. Thai fish sauce (nam pla)
- 1 stalk lemongrass (cut into 3 x 2 inch pieces and bruised with the flat of a knife)
- 2 cups pumpkin (or winter squash, cut into 1-inch dice, kabocha squash works very well and does not need to be peeled, just cut out any blemishes)
- 10 thai basil leaves (shredded)
- 1 Tbsp. granulated sugar (or palm sugar if you can get it)
- 3 lime leaves (shredded)
- 4 heads bok choy
- 4 cups spinach
- 6 oz. crab meat (fresh white, or canned crab, cooked shrimp, or cooked salmon)
- cilantro (roughly chopped, for garnish, optional)
- lime wedges (to serve)
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