Southeast Asian Crab Curry

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 Southeast Asian Crab Curry




Enjoy this fragrant and zesty Southeast Asian crab curry!


Ingredients

  • Fresh crabs: 4 medium-sized, cleaned and cracked

  • Coconut milk: 1 cup

  • Turmeric powder: 1 tsp

  • Lime juice: 2 tbsp (freshly squeezed)

  • Lemongrass stalks: 2, bruised

  • Garlic: 4 cloves, minced

  • Shallots: 3, finely chopped

  • Red chili: 2, sliced (adjust for spice preference)

  • Ginger: 1-inch piece, grated

  • Fish sauce: 2 tbsp

  • Palm sugar: 1 tsp (or brown sugar)

  • Kaffir lime leaves: 4, torn into pieces

  • Cooking oil: 2 tbsp

  • Fresh cilantro: for garnish

  • Steamed rice: to serve

Instructions

  1. Prep the Crabs

    • Clean and crack the crabs to allow the flavors to seep in during cooking. Set aside.

  2. Make the Flavor Base

    • Heat oil in a large pan or wok over medium heat.

    • Sauté the garlic, shallots, ginger, and chilies until fragrant, about 2-3 minutes.

    • Add the turmeric powder and mix well.

  3. Build the Curry

    • Add the lemongrass and kaffir lime leaves to the pan.

    • Pour in the coconut milk and stir. Bring to a gentle simmer.

    • Add fish sauce and palm sugar, adjusting to taste.

  4. Cook the Crabs

    • Place the crabs into the simmering curry.

    • Cover and cook for 10-12 minutes, flipping the crabs halfway through, until they turn bright orange and are fully cooked.

  5. Finish with Lime

    • Squeeze in the lime juice and give everything a final stir.

    • Taste and adjust seasoning if needed.

  6. Serve and Garnish

    • Garnish with fresh cilantro and serve hot with steamed rice.

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