Semolina's Spicy Thai Crawfish Thai Curry Sauce 2 tablespoons butter 3 tablespoons all-purpose flour 1 cup chicken stock 1/4 cup coconut milk 1/2 teaspoon salt 3 tablespoons sriracha sauce 1 teaspoon tamarind paste 3 tablespoons brown sugar 2 tablespoons white vinegar 1 tablespoon fish sauce Make a light roux with the butter and flour. Slowly add the chicken stock and bring to a boil. Cook until the sauce is thickened. Add the remaining ingredients and cook until the sauce is the texture of melted ice cream. 1 tablespoon oil 1/4 cup tomato, diced 2 tablespoons raisins 1/4 cup onion slivers 1/4 teaspoon garlic 3/4 cup Thai Curry Sauce 1/4 pound fresh crawfish tails 10 ounces cooked angel hair pasta 1/4 cup carrot sticks 1 tablespoon cilantro leaves 2 tablespoons basil slivers Crushed red pepper Sauté the first five ingredients until the onions are lightly browned. Add the sauce and the crawfish. Pour over cooked angel hair pasta and top with carrot sticks, cilantro, basil and red pepper.