Description
An easy and delicious meal to make when fresh dungeness crab is in season.
Ingredients
Units
Scale
- 1/4 cup Coconut Oil
- 3 Tbls Yellow Curry Paste
- 2 Three Inch Pieces Lemongrass, pounded.
- 1 Small Butternut Squash, peeled and cut into bite size pieces
- 1 Can Coconut Milk or Cream
- Water as needed
- 1 Tbls Sugar
- 1 Tbls Fish Sauce
- Juice of 1 Lime
- Meat from 1 1/2 Crab (approx 3/4 lb)
- Lime Wedge for serving
Instructions
- Heat the coconut oil in a large soup pot over medium heat. Add the lemon grass and curry paste and stir thoroughly. Cook for 5 minutes.
- Add the butternut squash pieces and the coconut milk. If needed add a little water to bring the liquid up the squash level in the pan. Return to a boil, reduce heat and let simmer for 40 minutes.
- Add the fish sauce, sugar, lime juice and crab. Stir well and let cook until the crab warms up, about 2 minutes.
- Serve in a bowl with a lime wedge.
