Name: Curry Crab——jiesai Private Kitchen
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flower crab; 20ml oil; 3g salt; 10g Yellow curry powder; 3g Sugar; 5ml Red oil; 2 pcs Dried onions; 1 lemongrass; 100ml Coconut milk; 20ml Water volume

Curry Crab——jiesai Private Kitchen

by Jiesai Private Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Thailand and other Southeast Asian regions are very famous for their spices. When cooking, Thai chefs pay great attention to the combination of fresh herbs, spices and ingredients, just like we used lemongrass in this crab curry.

Curry Crab——jiesai Private Kitchen

1. Brush the crab with a brush, open the shell, remove the cheeks, lungs, stomach and other internal organs, rinse and cut into 4 pieces, pat the crab claws with the back of a knife;

Curry Crab——jiesai Private Kitchen recipe

2. Use oil to dissolve the curry powder, chop the shallots, and cut the lemongrass into sections

3. Put the processed seasonings and main ingredients into the pot (the curry and crab are put last, and the crab cover is on the top), cover the pot, and start the [dry pot] function;

4. After the cooking is over, stir the ingredients in the pot and spread out.

Tips:
The order of placing the ingredients is to put the chopped shallots, lemongrass, and other seasonings first, and then put the curry-processed crabs at the end.