Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
3 tablespoons red Thai curry paste
1 bunch scallions sliced thinly, separate white and green
1/2 cup chicken stock
1/2 cup buttermilk
1 pint fresh, picked peekytoe crab
1/2 pound of bean thread noodles, rehydrated
Juice of 1 lemon
Kosher salt and freshly ground black pepper to taste
Canola oil to cook
Directions
In a wok coated with oil over high heat, sauté curry paste and scallion whites until fragrant. Season and add stock and buttermilk and reduce by 25%. Add crab, bean thread noodles and lemon juice. Taste and adjust seasoning if necessary. Garnish with scallion greens and serve.
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