INGREDIENTS
2
large crab legs
1 lb
medium shrimp
3 cups
chicken stock
4
stalks lemon grass ((See Note1))
1
jalapeño pepper
14 oz
can coconut milk
1/4 cup
chunky peanut butter
3 tbsp
Sambal Oelek Chili Paste
2 tsp
fish sauce ((See Note 2))
1 can
sliced water chestnuts (drained)
4
leaves large basil