Thai Red Curry
INGREDIENTS
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2 red bell peppers, julienned
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1 bulb fennel, julienned
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1 yellow onion, julienned
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2 ounces olive oil
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1 cup Thai-style red curry paste
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12 cups coconut milk
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2 cup shrimp stock or chicken or vegetable stock
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1 cup bamboo shoots
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1/2 cup fish sauce
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1/4 cup fresh squeezed lime juice
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1/4 cup granulated sugar
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1 pound lump crabmeat
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1 cup fresh Thai basil leaves
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1/2 cup fresh cilantro leaves
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1/2 cup fresh mint leaves
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3 kaffir lime leaves, julienned (if available)
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6 servings jasmine rice, steamed
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