Thai Green Curried Crab and Basmati Rice


Coconut and crab are a naturally delicious and complimentary combination. The addition of bold green chiles and lemongrass from our Thai Green Coconut Curry Starter pack a flavorful punch.


Prep time: 10 min | Cook time: 30 min | Yields: 2 portions



  • 2/3 cup white wine

  • 2 tsp shallots, chopped fine

  • 1 tsp vegetable oil

  • 1 + ¼ cups water

  • 1 cup heavy cream

  • 2 Tbsp coconut milk powder

  • 1/3 cup Thai Green Coconut Curry Starter

  • Kosher salt and pepper

  • ½ cup basmati rice

  • 2/3 cup lump or backfin crab meat, cleaned

  • ½ cup fresh or frozen peas, cooked

  • ½ each fresh lemon, cut into wedges


  1. In a medium stainless pot, sweat the shallots in the vegetable oil. Add the white wine and simmer on medium heat for 3 minutes. Add the heavy cream and reduce for 10 minutes.

  2. In a small bowl, whisk together the coconut milk powder, Thai Coconut Curry Sauce Starter, and water until no lumps appear.  Whisk this into the cream sauce, and let simmer on low for 10 minutes, or until it reaches a medium thick consistency. Season with a touch of salt and pepper.

  3. Add ¾ cups water, a pinch of salt, and basmati rice to a small stainless pot, bring to a boil, then reduce heat to a simmer, and cook covered for 15 minutes.

  4. Remove from heat and allow to sit for another 10 minutes, then fluff with a fork.

  5. Add the crabmeat and peas to the curry sauce, heat on low heat and stir gently until everything is hot. Serve sauce separately or together with cooked basmati rice, with a lemon wedge for garnish.