Thai Red Curry with Crab and Butternut Squash



  • 1 handful of fresh basil
  • 1 medium sized butternut squash, peeled and cubed
  • 1 1-2 lb. cooked whole fresh crab, peeled (can substitute shrimp or chicken if you like)
  • 1 medium sized onion, chopped
  • 1 13oz. can of coconut milk (use 1 and 1/2 if you want it extra creamy)
  • 1 red or green bell pepper
  • 2 heaping tablespoons of Ma Ploy brand red curry paste (this is my secret weapon)
  • 3-4 tablespoons of sesame oil
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 2 cups of uncooked brown rice
  • Prep time: 15-30 minutes
  • Cook time: 30 minutes
  • Servings: 6
  • Difficulty: easy


If you want to use a rice cooker, soak your brown rice in warm water for 40 minutes. Then cook it normally as you would cook white rice in the rice cooker. This is a fantastic trick for easy delicious brown rice.

In a medium sized pan heat up about 1 1/2 tablespoons of sesame oil on medium-medium high heat. Add the curry paste and stir fry for a minute or so. Add 1/2 can of the coconut milk and stthaicurry-red0001ir to distribute. Then add the second 1/2 and stir some more. If you are only using one can of coconut milk, you can add 1/4 cup of water to the mixture. Stir well and let simmer on medium low heat until you are ready for it.

Heat 2 tbsp. of sesame oil on medium high heat in a large skillet and saute the onion, green pepper and squash until they begin to brown a bit, about 4-5 minutes. Add the coconut / curry milk mixture to the skillet and let simmer on medium-medium low until the squash is getting tender but not soggy. At this point you can add the crab. Let it cook another 4-5 minutes just to heat up the crab. Add your 2 tbsp. of sugar and 1 tsp. of salt. Stir to distribute evenly. Just before serving, add your fresh basil to the pot and stir. Serve over brown rice and garnish with Sriracha or other chili pepper sauce if you like! Enjoy!

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