Thai Crab Curry

Name: Thai Crab Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 to 8 chile peppers, such as serrano or Thai, chopped; 1 (2-inch) piece ginger, or galangal, grated; 6 cloves garlic, chopped; 5 shallots, chopped; 1 tablespoon ground coriander; 2 tablespoons lime zest; 1 stalk lemongrass, white parts only, finely chopped; 1 teaspoon salt, or to taste; 1 teaspoon shrimp paste, optional; 2 cups coconut milk, not cream of coconut; 1 pound crabmeat; 2 tablespoons fish sauce, optional; 1 teaspoon sugar; 3 to 4 lemon or lime leaves, optional; 1/2 teaspoon freshly ground black pepper, or to taste; 2 tablespoons chopped cilantro, for garnish

A customizable Thai-style crab curry features rich coconut milk and aromatic shrimp paste, ideal for various crab types and adjustable spice levels.

⭐ 3.9 (33 reviews) Prep: 20 minCook: 15 minTotal: 35 minYields: 6 servings

Category Tags:

Entree Lunch Dinner

Cuisine Tags:

Thai

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Instructions

Pound chile peppers, ginger or galangal, garlic, shallots, ground coriander, lime zest, lemongrass, salt, and optional shrimp paste into a paste.
In a large pot or wok, simmer coconut milk over medium-high heat for 5 to 6 minutes.
Stir the prepared paste into the simmering coconut milk constantly for 2 to 3 minutes, maintaining a simmer.
Add crab, optional fish sauce, sugar, and optional lemon or lime leaves; cook for about 5 minutes until aromatic and the crab is heated through. Stir in black pepper.
Serve over white rice and garnish with chopped cilantro.

Nutritional Info (per serving)

Calories: 276 kcal

Carbohydrate: 18 g

Cholesterol: 73 mg

Fiber: 3 g

Protein: 17 g

Saturated Fat: 14 g

Sodium: 669 mg

Sugar: 5 g

Fat: 17 g

Unsaturated Fat: 0 g