Name: Thai Style Coconut Curry Crab
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Portunus; Some Thai Curry Paste; 100ml milk; 20g butter; Some pea; 1/2 onion; 100ml Coconut milk; Some Sliced ginger; a little salt; a little Chicken Bouillon Powder; Some Coarse black pepper

Thai Style Coconut Curry Crab

by Cat's Private Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Everyone knows that October is the best season to eat crabs. But in fact, May is also good. The swimming crabs in May are not big, but the meat is quite adequate.

I personally think that the best way to cook large crabs is steaming, because the original flavor of the crab is very delicious, just a simple ginger vinegar sauce is enough, too much seasoning will cover the sweetness of the crab itself.

This kind is not big, but has a lot of meat, which is more suitable for spicy stir fry, curry and the like. It can satisfy everyone's different tastes.

Today we are going to make a simple, delicious and beautiful exotic style: Thai coconut curry crab. "

Thai Style Coconut Curry Crab

1. Wash the fresh swimming crabs, add ginger slices and steam in the pot for about 15-20 minutes

2. The steamed crabs are all red and very attractive

3. After the cooked crab is not hot, open the crab cover and clean off the gills of the crab (there are two sets of buds on both sides of the crab body) and sand sac (there is a triangular meat in the middle of the crab cover)