Teach You How to Cook Southeast Asian Cuisine-spicy Curry Crab

Name: Teach You How to Cook Southeast Asian Cuisine-spicy Curry Crab
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Portunus; a little Corn flour; a little Organic tea oil; 3 tablespoons Thai Red Curry; a little ginger; a little Red pepper; a little parsley; 1 can Thai coconut milk

by Haiyan's Kitchen (From Sina Weibo.)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

My first encounter with Thai food was at the Guangzhou Banana Leaf Curry House in Pudong Grand Plaza~ To be honest, my husband loves Thai food, especially Thai curry, Thai curry beef brisket, curry chicken, curry crab, etc. When it is wrapped in thick curry paste, the entrance is particularly fragrant. I have always wondered that the curry eaten here and the curry bought in supermarkets are completely the taste of two worlds, so the secret of the curry paste here is in the back kitchen. La, look down if you like it!

Ingredients

2 pcs Portunus
a little Corn Flour
a little Organic Tea Oil
3 tablespoons Thai Red Curry
a little Ginger
a little Red Pepper
a little Parsley
1 can Thai Coconut Milk

Teach You How to Cook Southeast Asian Cuisine-spicy Curry Crab

1. Two live sea crabs or swimming crabs, 3 tablespoons of Thai red curry, a little cornstarch, organic tea oil with Thai coconut milk, a little ginger, a little red pepper, and a little parsley

Teach You How to Cook Southeast Asian Cuisine-spicy Curry Crab recipe

2. Cut the red pepper into circles, chop the ginger, and chop the parsley. Wash and chop the crab cubes. Dip the crab cubes in a pan with oil. Fry the crab cubes and fry them.

3. Leave the oil in the pan, add the ginger and red pepper rings and fry until fragrant. Add 3 tablespoons of red curry, then pour in the coconut milk and stir-fry slowly, then add the fried crab cubes and sprinkle with parsley, then chop out the pan and serve

4. Finished picture

Tips:
Be sure not to add water when preparing curry syrup. Coconut syrup is better. Do not use powdered curry. Choosing block or liquid curry or curry paste is better. The curry is yellow, red, and red curry tastes hotter than yellow curry.