Thai Crab Curry

Ingredients
2 Tablespoons Thai Red Curry Paste
6 Tablespoons Coconut Milk
12 Crab Claws
2 Tablespoons Sugar
65g Canned Bamboo Shoots (drained)
150ml Thai Fish Stock (vegetable or chicken will do just as well)
1 Lime Leaf (if you can get hold of one)
1 Teaspoon Salt
A Splash of Oil
1/2 a Red Chilli (de seeded and finely sliced) and Coriander Leaves (roughly chopped) to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the oil in your frying pan then add the paste (unless your jar/packet of paste says that no oil is required) then melt the paste for 30 seconds, next add the rest of the ingredients, bring to the boil and simmer for 10 minutes, if the curry becomes to thick just add more stock)
2. Pour out into a serving bowl and garnish with coriander leaves and slices of chilli
   

Serves 4

Crab and Avocado Bows

Ingredients
350g Pasta Bows (any pasta will do, bows just look nice)
1 Small Red Onion (finely chopped)
4 Tomatoes (cut the seeds out and dice the rest)
1 Avocado (peeled, stoned and finely diced)
A Good Handful Fresh Coriander
Juice of 1 Lime
1/2 Teaspoon Chilli Powder
1 175g Can of Crab Meat (or use fresh if you have some spare)
Olive Oil
Salt and Pepper

Equipment
1 Large Bowl
A SHARP Knife
1 Chopping Board
Juicer
1 Wooden Spoon
1 Spatula

The Good Bit

1. Cook the pasta according to packet instructions (usually 10-15 minutes) in lightly salted water.
2. Mix together, the finely chopped onion, the diced avocado, tomato and chopped coriander, add in your lime juice juice and a splash of olive oil.
3. Once the pasta is cooked drain the pan, chuck in the drained crab meat and the chili powder and heat through for about 2 minutes stirring well then add the advocado mixture and give another good stir, season then serve.

Serves 4