Thai Curry Coconut Crab

Name: Thai Curry Coconut Crab
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Irish Bread Crab; a little Thai Curry; a little salt; a little Chicken Essence; 200ml Coconut milk; a little Lemongrass Powder; a little Lemon juice; a little Mint leaf; a little Cooking Wine; 1 Cheese; a little Fish sauce; a little Spicy oil

by Lucky Little Good Food

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

This time I made a few Southeast Asian delicacies in one breath. The key to making this dish is to heat the crab meat to make the crab meat cooked but tender. In addition, I baked the crab cover with cheese. The breaded crab was originally rich in crab paste. After being baked with cheese, it was a mouthful of crab paste + mouthful of cheese, accompanied by the aroma of curry coconut, which was very delicious. This time we still make the oil-free version, which is slightly different from the previous practice. In addition to Southeast Asian cuisine, there are too many recipes of the eight major cuisines I want to upload, but unfortunately they are too busy at ordinary times and can only be passed slowly :)

Thai Curry Coconut Crab

1. The breaded crab shell is very hard, so when you handle the crab cover, you should not break it hard, which will cause the crab cover to crack. Instead, use scissors to cut it along the lines. The crab legs can also be cracked properly (I didn't hit this time)

2. Spread cheese on the crab lid and cover it completely, don’t care about the gaps, the cheese will melt after roasting. Wrap it with tin foil and send it into the oven, and bake for 10 minutes with a double tube at 150 degrees (different oven temperature and time settings are different)

3. The grilled crab cover is out of the oven

4. Put coconut milk in the pot, add crabs, add Thai curry, add a little water, add cooking wine, and cook for about 5-10 minutes. According to experience, add the crab cover when it is almost cooked.

5. At this time, the coconut milk started to be darker than before, but it was not the deepest at this time. Since I only cut the crab body in half this time, I added one more boil, so I covered the pot and boiled three times separately. , The fire is the smallest, and the coconut milk is easy to overflow when it is boiling, so pay special attention. After boiling three times, the curry is completely blended into the coconut milk, and the coconut milk is already very yellow in color (the picture is a photo of the crab shell just put in, and it has not yet boiled, so the coconut milk is still lighter in color)

6. When the coconut milk is boiled, the color becomes yellow. Add fish sauce, lemon juice, lemongrass powder, salt and chicken essence to ensure the integrity of the crab when serving. Add mint leaves to garnish and drip with spicy oil.

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