Serves: 4
Total Calories: 587

3 tablespoons olive oil
1 1/2 tablespoons finely chopped onions
1 1/2 teaspoons finely chopped garlic
1 1/2 teaspoons finely chopped peeled fresh ginger
4 pounds Alaskan king crab legs cut into 4 inch lengths
3/4 cup
1 1/2 tablespoons curry powder
3/4 cup whipped cream
1/2 cup red bell pepper cut into 1/2 inch squares
1/2 cup onion cut into 1/2 inch cubes
1/2 cup celery cut into 1/2 inch cubes
1/2 cup sliced snow pea
1 tablespoon Thai fish sauce
1 teaspoon black pepper
1 teaspoon all purpose flour mixed with 1 tablespoon cold water

Heat olive oil in a large saucepan over high heat. Add onions, garlic, and ginger and sauté until lightly browned about 1 ½ minutes. Add crab, coconut milk and curry powder and cook, stirring constantly, 2 minutes. Add all remaining ingredients and return to boil, stirring. Reduce heat to low and simmer 5 minutes. Transfer to a platter and serve.

Nutritional Facts:

Serves: 4
Total Calories: 587
Calories from Fat: 278

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Shrimp Panang
Red Curry Shrimp
Alaska King Crab Curry
Green Curry Salmon
Chicken Curry
Panang Chicken
Lamb Mussamun