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Thai Red Curry

Recipe from: The DUK Truck

Visit San Antonio, Texas for gourmet international cuisine at The Duk Truck where the menu features duck confit tacos and thai red curry with jumbo lump crab.

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1 yellow onion, julienned
1 fennel bulb, julienned
2 red bell peppers, julienned
2 ounces olive oil
1 cup red curry paste, Thai style
3 quarts coconut milk
2 cup shrimp stock, (or chicken/vegetable)
½ cup fish sauce
¼ cup fresh squeezed limejuice
1 cup bamboo shoots
¼ cup granulated sugar
1 pound lump crabmeat
1 cup Thai basil leaves
½ cup mint leaves
½ cup cilantro leaves
3 Kaffir lime leaf, julienned (if available)
6 servings Jasmine rice, steamed

In large, heavy bottom braising pot, sauté the onion, fennel and red bell pepper in olive oil until soft. Once vegetables are soft, turn heat to medium, add the curry paste and continue to sauté for 4 minutes, being careful not to burn.

Add the coconut milk, shrimp stock, fish sauce, limejuice, bamboo shoots and sugar. Stir to mix and simmer for 45 minutes over low heat.

When ready to serve, add crab, Thai basil, mint, cilantro and Kaffir lime leaves to curry and allow to heat through. Serve with steam jasmine rice in large bowl.

Yield: 6 servings