Ingredients:
- Sea crab or mud crab (whole, small) – 125g
- Celery, cut into 1-inch pieces (include leaves) or spring onions and cilantro – 25g
- White onion, sliced – 12g
- Garlic, roughly chopped – 5g
- Egg, lightly beaten – 1/4 pc
- Roasted chili in oil (prik pao) – 1/8 Tbsp (a small dollop)
- Fresh milk or coconut milk – 30g
- Thai pepper powder, chili powder, or red chili slices – as required
- Oyster sauce – 1/4 Tbsp
- Thai curry powder or Thai red curry paste – 4g
- Vegetable oil – 5g
- Water – as needed
Instructions:
- Prepare the Crab:
- First, wash the crab, remove the shell and internal organs, chop it into large pieces, and crack the claws and legs.
- Next, steam the crab for about 5-6 minutes until partially cooked and bright in color. Set aside.
- Mix Egg and Milk:
- Meanwhile, in a small bowl, mix the fresh milk or coconut milk with the lightly beaten egg. Set this aside.
- Cook Aromatics and Curry:
- Then, heat vegetable oil in a frying pan over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. After that, stir in the Thai curry powder or Thai red curry paste and cook briefly to release the flavors
- Add Vegetables:
- Now, add the white onions and celery or the white parts of spring onions. Stir-fry for about 1 minute, adding a little water if needed to prevent sticking.
- Combine Crab and Sauce:
- At this point, place the steamed crab pieces in the pan, tossing them briefly to coat with the aromatics.Pour in the egg and milk mixture along with the oyster sauce. Stir quickly and cook until the sauce thickens, about 3-4 minutes
- Finish and Serve:
- Finally, add the green parts of the spring onions and sprinkle with red chili slices or Thai pepper powder as desired. Stir well and remove from heat.
- Garnish with fresh cilantro leaves.
- Serve:
- To finish, serve with a small portion of steamed Thai jasmine rice.
Nutritional Facts (Approximate per Serving):
- Calories: 220 kcal
- Protein: 22g
- Carbohydrates: 7g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 120 mg
- Fiber: 1g
- Sodium: 500 mg
- Sugars: 3g
Note: Nutritional values may vary based on specific ingredients and serving sizes.
Tips:
- Choose Fresh Crab: Fresh crab adds the best flavor to this dish. If using frozen crab, make sure it’s thawed completely before cooking.
- Adjust Spice Level: Thai curry can be quite spicy. Adjust the chili powder, pepper powder, or chili slices to your taste preference.
- Use Coconut Milk for Richness: Coconut milk provides a creamier texture and enhances the Thai flavor profile. Use it instead of fresh milk for a more authentic taste.
- Don’t Overcook the Crab: Since crab cooks quickly, steaming it partially beforehand prevents it from overcooking and becoming tough.
- Stir Sauce Quickly: When adding the egg and milk mixture, stir quickly to avoid scrambling the egg. This keeps the sauce smooth and silky.
- Serve with Jasmine Rice: For a truly Thai experience, serve the curry with aromatic jasmine rice, which balances the rich flavors of the curry.
Enjoy this aromatic Crab Thai Curry with all the bold flavors of Thailand in a perfectly portioned serving!
How to make thai crab curry
Ingredients:
Instructions
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1. Prepare the Crab:
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Wash, clean, and chop crab; steam for 5-6 minutes.
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2. Mix Egg and Milk:
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In a bowl, combine milk/coconut milk with egg and set aside.
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3. Cook Curry Base:
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Heat oil, sauté garlic, add curry powder/paste, then add onions and celery.
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4. Combine Ingredients:
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Add crab to the pan. Pour in egg mixture and oyster sauce, stir until sauce thickens, about 3-4 minutes.
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5. Finish and Serve:
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Add spring onion greens and chili slices. Garnish with cilantro and serve with jasmine rice.
