Name: Thai Crab in Coconut Milk Curry
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Blue crab; 2 pieces (about 100g) Thai Curry; 200ml Coconut milk; 1 piece egg; 1/2 a piece onion; 1/4 each (red and yellow) Bell peppers; 3 slices lemon; 2 cloves garlic; 1 ginger; 1 small piece (about 50g) butter; Some salt; Some Sugar

Thai Crab in Coconut Milk Curry

by Seafood Bazhen AX3k6

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

I don't know if it is because of the large number of overseas Chinese in Fujian, such as Uncle Bao, many Southeast Asian restaurants have sprung up in recent years. Trying exotic cuisine is a very interesting thing, and the thrilling experience of both surprise and thundering is often even more impressive.
Nanyang cuisine is considered a relatively acceptable attempt in China. The classic combination of spices, curry and coconut milk is the deepest impression of Uncle Bao’s impression of Nanyang cuisine. Today, I will introduce you to a Thai-style coconut curry crab with coconut milk. Let's go back to the summer style of Nanyang! "

Thai Crab in Coconut Milk Curry

1. After washing the blue crab, remove the umbilical, heart, cheeks and other inedible parts, and cut into small pieces.

2. Beat an egg, touch the cut surface of the crab cubes with the egg liquid, and let it sit for a while.

3. Cut bell pepper into strips, chop onion, garlic and ginger and set aside.

4. Heat in a pot, add 20 grams of butter, minced ginger and garlic until fragrant. Pour in the crab pieces, fry until the egg is condensed, remove the crabs and place them in a bowl after they are broken.

5. Reheat the pan, then add the remaining 30 grams of butter, pour in the chopped onion, stir fry a little, add the curry paste and 2/3 coconut milk, stir and mix, add a small amount of water and continue to simmer.

6. Return the crabs to the pot, add a very small amount of salt and sugar, cook for 5 minutes, add colored peppers and lemon slices, pour in the remaining coconut milk, cook until slightly juicy before serving.