Thai Curry Crab with Coconut Milk

Name: Thai Curry Crab with Coconut Milk
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Large swimming crab; 1 disc Corn flour; 200g Ayam Brand Thai Red Curry Paste; 100g Ayam Brand Coconut Milk; 1 tablespoon olive oil; 5 slices ginger; 1/2 onion; 2 pieces celery; 5 pieces Chives white; 1 piece green pepper; 1 piece Red pepper; a little salt; 10g Sugar; 1 tablespoon Fish sauce; 1 piece egg; 3 slices lemon; 1 parsley; a little Thai Chili Oil

by Amber maggie

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The "Legend of the Dragon" honored by Disney Animation Studios will be released nationwide on March 5, 2021. The story tells the story of the lone warrior Raya to resist the evil forces that come back 500 years later and defend his homeland. The last dragon in the legend must be found.
One of the elements in the film that has a far-reaching impact on the main creative team is the role of food in the Southeast Asian region visited. Although the food tastes and cooking methods along the way are constantly changing, the importance of food in Southeast Asia has brought them important inspirations. Today, I will share a very popular Southeast Asian dish~ Fried Crab with Thai Curry and Coconut Milk. The delicious sea crab meets Thai curry and coconut milk. It is simply made in heaven. Every bite of crab meat is full of curry coconut fragrance, which makes people suck the aftertaste. The bibimbap with this hard dish is also super delicious!

Thai Curry Crab with Coconut Milk

1. Prepare all the ingredients.

Thai Curry Crab with Coconut Milk recipe

2. 1 Break up the eggs; cut the green and red peppers diagonally into circles; remove the leaves of celery, wash and cut into inch sections; cut half an onion into shreds; cut white onion into inch sections; shred ginger; slice lemon; wash coriander.
2 Wash the swimming crab, remove the crab claws, lift the shell to remove the gills, heart, and lungs, and then cut the crab body in half into quarters.

3. Dip the cornstarch on the cuts of the swimming crabs and fry them in a frying pan. Remove and drain the oil.

4. Put a spoonful of olive oil in the pan [you can also use butter], pour shredded ginger and stir fragrant, add onions, white onion, green and red peppers, and stir-fry celery to taste.

5. Pour in Thai red curry paste and white sugar and stir fry for a fragrant flavor.

6. Then add coconut milk, fish sauce and a little salt to season and bring to a boil.
~Salt please adjust according to personal taste.

7. Add the sea crabs to a low fire for 4~5 minutes, stir-fry the sea crabs in the middle, so that the crab meat can fully absorb the curry coconut milk soup.

8. When the soup is almost dry, pour in the egg liquid, stir fry on low heat, remember to turn and stop, let the egg liquid form small pieces, similar to crab paste.
~Spicy lovers can also add Thai chili oil to the egg liquid.

9. Stir-fry evenly until the soup is thick, turn off the lemon slices and serve on the plate. Because there is a little guy who eats it, I will drizzle a little Thai chili oil and decorate the coriander leaves.

10. The collision of sea crab and curry is simply a match made in heaven. The delicious crab meat fully absorbs the rich curry coconut milk, which is really delicious!

11. "Legend of the Dragon" will be released on March 5th, remember to watch the movie yoヽ(爱´∀'爱)ノ

Tips:
1 Sea crabs are not limited to port crabs, you can use your favorite sea crabs.
2Curry paste and coconut milk, Thai style is recommended.
3 Thai chili oil can be mixed evenly with egg liquid and poured into the pot, or it can be poured on a plate and poured according to personal taste.

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Thai Curry Crab with Coconut Milk

Ingredients

Thai Curry Crab with Coconut Milk

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