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Ingredients

• Curry:
• 2 cups fresh cilantro sprigs
• 1/2 cup coarsely chopped shallots
• 1 tablespoon grated lime rind
• 8 to 12 serrano chiles, seeded
• 3 garlic cloves, peeled
• 1 (3-inch) piece fresh ginger, peeled
• 1 teaspoon vegetable oil
• 2 cups sliced red bell pepper
• 1 1/2 cups (1-inch) cubed Japanese eggplant
• 1 1/2 cups water
• 1/2 cup diagonally cut carrot
• 2 tablespoons brown sugar
• 1 (13.5-ounce) can light coconut milk
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• Crabs:
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 6 (5 to 6-ounce) soft-shell crabs, cleaned
• 4 teaspoons vegetable oil, divided
• 3 cups hot cooked jasmine rice
• Remaining ingredients:
• 6 lime wedges (optional)
• Cilantro sprigs (optional)

Description

MyRecipes Recommends That You Make This Soft-Shell Crab With Fresh Thai Green Curry Recipe From Cooking Light

MyRecipes