Coconut Curry Crab 🦀🥥
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Curry:
1 tablespoon coconut oil (or vegetable oil)
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
2 tablespoons red curry paste
1 can (14 oz) coconut milk (full-fat for creaminess)
1/2 cup seafood or chicken broth
1 tablespoon fish sauce (or soy sauce for a non-fish version)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili flakes (optional, for heat)
Salt and pepper, to taste
For the Crab:
1.5 to 2 lbs fresh or frozen crab meat (or crab legs if preferred)
1 tablespoon fresh lime juice (optional)
1 tablespoon fresh cilantro, chopped (for garnish)
Instructions:
Prepare the Curry Base:
In a large pan or Dutch oven, heat coconut oil over medium heat.
Add chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Add the Curry Paste and Spices:
Stir in the red curry paste, turmeric, cumin, paprika, and chili flakes (if using), and cook for 1-2 minutes, allowing the spices to bloom and release their aromas.
Simmer the Coconut Curry Sauce:
Pour in the coconut milk and seafood broth, then stir to combine.
Add fish sauce (or soy sauce) and season with salt and pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens and the flavors meld together.
Add the Crab Meat:
Gently add the crab meat to the sauce, stirring carefully to avoid breaking the delicate pieces. If using crab legs, crack them open and add them to the sauce.
Simmer the crab in the curry sauce for 5-8 minutes, allowing it to heat through and absorb the flavors. If the sauce gets too thick, add a little extra broth or water to reach your desired consistency.
Finish and Garnish:
Once the crab is cooked and the sauce is at your preferred consistency, add lime juice to brighten the flavor, if desired.
Taste and adjust seasoning with salt, pepper, or additional fish sauce if needed.
Serve the curry in bowls, garnished with fresh chopped cilantro for color and a burst of flavor.
Serve:
Pair the Coconut Curry Crab with steamed jasmine rice, basmati rice, or naan bread to soak up the delicious sauce. Enjoy the rich, flavorful dish!
Tips and Variations:
For a spicy kick: Add sliced fresh chili peppers or extra chili flakes to the curry.
Vegetarian Version: Substitute the crab with tofu, tempeh, or other plant-based seafood alternatives.
For extra flavor: Stir in a tablespoon of brown sugar for a sweet balance or add a squeeze of lime juice for a citrusy finish.
Add vegetables: Throw in some bell peppers, spinach, or snap peas for extra color and nutrition.