Soft-Shell Crab with Fresh Thai Green Curry

Ingredients

• 2 tablespoons brown sugar 
• 0.5 cup diagonally cut carrot 
• 2 cups cilantro sprigs fresh
• 3 cups jasmine rice hot cooked
• 0.3 cup cornstarch 
• 3 inch ginger fresh peeled
• 3  garlic cloves peeled
• 1.5 cups baby eggplant cubed (1-inch)
• 13.5 ounce coconut milk light canned
• 2 tablespoons juice of lime fresh
• 1 tablespoon lime rind grated
• 30 ounce soft-shell crabs cleaned
• 2 cups bell pepper red sliced
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 8  serrano chiles seeded
• 0.5 cup shallots coarsely chopped
• 1 teaspoon vegetable oil 
• 4 teaspoons vegetable oil divided
• 1.5 cups water 

Equipment

• food processor
• bowl
• frying pan
• dutch oven

Directions

1. To prepare curry, combine first 6 ingredients in a food processor; process 3 minutes or until a paste forms.
2. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat.
3. Add chile mixture; saut 3 minutes.
4. Add bell pepper and next 5 ingredients (bell pepper through coconut milk); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes. Stir in lime juice and 1 teaspoon salt, and keep warm.
5. To prepare crabs, combine cornstarch and 1/4 teaspoon salt in a shallow dish. Dredge crabs in cornstarch mixture.
6. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
7. Place 3 crabs in pan, top sides down; cook 3 minutes, gently pressing body and legs against pan. Turn crabs; cook 2 minutes.
8. Remove from heat. Repeat procedure with remaining oil and crabs.
9. Place 1/2 cup jasmine rice into each of 6 shallow bowls; spoon 3/4 cup curry mixture over each serving. Top each serving with 1 crab.
10. Garnish with lime wedges and cilantro sprigs, if desired.