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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
If you are looking for a delicious curry dish, then follow TasteVN cooking to see the recipe for a fragrant, rich crab curry that is incredibly simple right below!
Ingredients for Crab Curry For 2 people
Crab 2 pieces Garlic 1 bulb Onion 1 bulb Chili 1 piece Lemongrass 1 stalk Shallot 3 bulbs Curry powder 1 packet Coconut milk 500 ml
How to choose fresh and tasty crabs
- You should choose crabs that are still alive, with the color of the shell and claws being similar and slightly dark. The underside should have a dark brownish-orange color and should be shiny, indicating that it is mature and meaty, so choose those.
- If the claws and spines on the crab’s shell are large and long, and feel hard when touched, they usually have more meat and roe than the others.
- Avoid choosing small crabs with a light-colored shell and belly, or even slightly white, and small spines on the shell, as they are still young, and the meat will not be sweet and there will not be much roe like the others.
- You can press on the shell and the abdomen to see if it feels hard, not too soft or deformed, then you should buy it.
- It’s best to buy from reputable seafood stores, and avoid buying from places that use strings to tie crabs, as they are often misleading about weight.
How to Prepare Crab Curry
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Prepare the Crab
Use a string to tie the crab, flip the crab onto its back and use a sharp knife to pierce straight into the hollow part of the crab’s belly; when the crab’s claws and legs straighten, withdraw the knife and you can remove the string.
Use a brush to scrub the entire body of the crab in a basin of water, especially clean both sides of the crab’s flanks where algae tends to accumulate.
Remove the apron from the crab’s belly; at this point, you will see the crab’s gills on both sides, separate and discard them. Rinse gently with water, let it drain in a basket, cut in half, and wait for further preparation.
Tip: If you are afraid the crab will move and you cannot pierce it, immediately put the crab in the freezer refrigerator and it’s best to place it on a piece of ice; the crab will quickly become stiff. This will make the preparation much easier.
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Prepare other ingredients
Lemongrass smashed and cut into short pieces of 4 – 5cm. Onion peeled and chopped finely.
Shallots and garlic cleaned and minced.
Tip:
- You should peel off the skin, cut the ends of the onion, keep the root part and put it in the freezer for about 15 minutes before cutting, but do not leave it for more than 20 minutes as the onion smell will linger in the refrigerator, causing discomfort!
- You can cut the onion in a place with hot running water or steam, which helps to dissolve the steam that sprays from the onion when cutting.
- You can apply a thin layer of cooking oil on your hands before mincing garlic, which helps to reduce the burning sensation caused by garlic!
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Cooking crab curry
Put minced shallots into a hot oil pan, sauté until fragrant. Add garlic, lemongrass, and chili and stir-fry evenly over low heat. When the garlic starts to turn golden, add 1/2 pack of curry, using chopsticks to mix well.
Add the crab with 1/2 tablespoon of annatto oil, stir evenly to let the crab absorb the flavor and have an appealing color. Take 1 large spoonful of coconut milk and add it to the pan, turning the crab to ensure even cooking.
Season with 1 teaspoon of salt and 2 teaspoons of sugar, stir-fry evenly for the crab to absorb the seasoning. Add enough coconut milk to cover the crab, and cook over low heat.
When the sauce thickens slightly, add the onion, then turn off the heat.
Tip: Because crab meat is very soft and contains water, it is best to stir-fry over low heat and gently to prevent the crab meat from sticking to the bottom of the pot and burning.
See more: How to make smooth, fragrant, delicious coconut milk at home
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Final product
The crab curry dish is a bright yellow, rich and aromatic with the flavor of coconut milk, crab meat absorbs the seasoning and has a faint aroma characteristic of curry, served with bread is absolutely delicious.
Tip for you: After preparing the crab, it’s best not to marinate it, as the crab roe is very soft when marinated, and mixing it will cause the roe to break, resulting in a significant loss.
How to store leftover curry: You can place any unused curry in a tightly sealed container in the refrigerator, and when you want to use it, just take it out and reheat it. But it’s best to consume it within the day to ensure nutrition!
Storage time: It can be stored for 1 – 2 days.
See more:
During family gatherings, try stepping into the kitchen and following the recipe that TasteVN shares with you. Wishing you success with your own crab curry!
*Refer to images and recipes from: YouTube channel Kim Oanh’s Kitchen
