Red Curry with Crab and Pineapple

Serves 4.
 
1 can MILLER’S SELECT or SEA FARE JUMBO LUMP CRAB MEAT (drained)
2 tbsp. vegetable oil
1 tbsp. Thai red curry paste
1/4 cup onion (minced)
1/4 cup red bell pepper (sliced)
1 clove garlic (minced)
1 and 1/2 cups unsweetened coconut milk
1 tbsp. Thai fish sauce (nam pla)
1/2 cup fresh pineapple chunks
8 sprigs of fresh basil leaves (divided. Use Thai basil if available)
3 cups steamed jasmine or other aromatic rice
 
Heat oil in heavy saucepan over medium heat and cook onion for 2 minutes or until soft. Add curry paste and garlic, stir until fragrant, about 1 minute. Add red bell pepper and cook for 2 minutes. Add coconut milk, fish sauce, half the basil leaves and pineapple, bring to boil. Reduce heat and simmer, 5 to 8 minutes. Gently add crab meat and cook briefly to heat through. Serve over jasmine rice. Garnish with the rest of the fresh basil leaves.