Curried Chile Crab recipe

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Ingredients

2 whole crabs, cleaned and quartered
2 tablespoons yellow rice wine
1 tablespoon vegetable oil
5 cloves garlic, sliced
5 slices fresh ginger root
1 red bell pepper, diced
3 red chile peppers, sliced
½ cup coconut milk
2 tablespoons yellow curry powder
1 tablespoon water
1 teaspoon cornstarch

Nutrition Info

407.2 calories
carbohydrate: 20.1 g
cholesterol: 127 mg
fat: 22.5 g
fiber: 5.2 g
protein: 30.1 g
saturatedFat: 12.2 g
servingSize: -
sodium: 376 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.

  2. Heat oil in a wok over medium-high heat. Cook and stir crabs until coated with oil, 2 to 3 minutes. Add garlic and ginger, cook and stir until fragrant, about 2 minutes. Stir in red bell pepper and red chile peppers, cook until slightly softened, about 1 minute.

  3. Pour coconut milk into the wok, add curry powder. Bring to a simmer.

  4. Mix water and cornstarch in a small bowl until cornstarch is dissolved, stir into the wok. Cook and stir until sauce thickens, about 5 minutes.

Recipe Yield

2 servings

Recipe Note

Fresh crab is stir-fried with garlic, ginger, and plenty of fresh chiles, then combined with curry powder and coconut milk for lots of flavor. Smallish crabs such as blue swimmers are good for this but you can use any fresh crabs you find at the market.

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