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Crawfish Coconut Curry

 If you have eaten southern crawfish before, you will have most likely eaten them like peel and eat shrimp after they have been boiled in heaps of a salty Cajun style seasoning. You may be surprised to know that unseasoned they have almost no flavor but they do have a nice texture. That said, they are best used in dishes with a high flavor profile. We purchase them live, steam and pick the meat from the tails to use in a variety ways. Here’s a simple but delicious light curry...enjoy!

Crawfish in Coconut Curry (yield 2 people, double recipe for 4)

Ingredients

2 tbsp canola oil

1 cup chopped sweet onion, such as vidalia

2 cloves crushed garlic

2 tbsp medium curry powder

½ tsp crushed red chili paste

1 cup Light Coconut Milk                                    

3 tbsp soy sauce

Crawfish_tails_picked

1 tsp ground ginger paste

½ tsp ground black pepper

1 cup halved Baby Belle mushrooms

1 cup asparagus, cut into 1 inch lengths

2 cups cooked crawfish meat

1 cup fresh Mandarin orange segments, seeds removed

In a large pan over a medium heat saute the onion in canola oil, stir in garlic, curry powder and chili. 

Add the coconut milk and soy sauce, ginger and black pepper, keep at a simmer. Add the asparagus and cook until it is stir-fry tender. Add the mushrooms and crawfish meat and cook at a medium heat until the mushrooms are just cooked. Stir in the orange segments and check seasonings to taste.

This dish can stand alone, but is also great served on steamed rice or Asian noodles.

Recipe by Maggie Rosaine
BSc. Human Nutrition & Dietetics
University of Illinois

 

 

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