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crab in yellow curry

Stir Fried Blue Crab with Yellow Curry

The taste of this curry is completely different to traditional curries made with curry paste and still served with rice.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Fish & Seafood
Cuisine Thai
Servings 2 people
Calories 68 kcal

EQUIPMENT (click pictures for details)

Chef knife
Chef knife
Vegetable peeler
Vegetable peeler
Wok pan
Wok pan

Ingredients
 
 

  • 2 pcs blue crabs
  • 2 pcs red Thai birds eye chillies
  • 1-2 pcs garlic cloves
  • ½ pc red or yellow onion

For the sauce

For the garnish

  • 3-4 pcs spring onions
  • 2-3 pcs Chinese celery
  • ½ tbsp Thai chilli oil

Instructions
 

Prepare the crab

  • Wash the crab under cold running water.
    Remove and discard the abdominal segment and remove the carapace.
    discard abdominal parts of the crab
  • Use scissors to cut off the gills and the outer part of the legs.
    cut the gills of crab
  • Break the body in half and cut each half into four parts.
    cut the crab in pieces
  • Cut the claws into two and crush the shell with the back of the knife.
    pieces of fresh crab
  • Quickly stir fry the crab over a high heat for a minute.
    Pour over a ladle of water or vegetable stock and bring to the boil.
    stir fried crab
  • Put a lid on top then simmer for 4 minutes.
    Keep on the side.
    finish cooking the crab under lid

Prepare the vegetables

  • Crush the garlic cloves and the seedless red Thai chillies.
    Slice the onions coarsely.
    Cut the spring onions and Chinese celery into 3 cm sticks.

Cook the curry

  • Sauté the garlic and chilli for a minute, then add the onions and continue sautéing for 3 minutes.
    cook garlic and onion
  • Combine all ingredients for the sauce and stir well before adding it to the garlic and onion mix.
    add ingredients to make sauce
  • Add the cooked crab pieces and cook together until the eggs are cooked and the sauce starts to thicken.
    adding crab to the sauce

Finish the crab curry

  • Mix in the spring onion, Chinese celery and the chilli oil and cook for about two minutes.
    If the sauce is too runny, add a little corn starch. (optional)
    finish the crab curry
  • Season to taste with a good pinch of ground white pepper.
    Serve the crab curry with steamed rice.
    crab with yellow curry

Notes

  • Thai roasted chilli paste and oil are the same ingredients used for ‘tom yum’ soup.
  • Coconut water is used in this recipe, but milk or condensed milk can be used.
  • If the sauce is too cloggy add a spoon of coconut cream.

Nutrition for 1 portion

Calories: 68kcalCarbohydrates: 7gProtein: 2gFat: 4gCholesterol: 4mgSodium: 657mgFiber: 2gSugar: 4gVitamin A: 54IUVitamin C: 4mgCalcium: 35mgIron: 1mg
Keyword crab, curry, healthy
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