Thai coconut curry crab

Overview

I wonder if it is because of the large number of Fujianese businessmen and overseas Chinese like Uncle Bao, many Southeast Asian restaurants have sprung up like mushrooms after a rain in recent years. Trying exotic cuisine is a very interesting thing, and the exciting experience that combines surprises and surprises is often more impressive. Nanyang cuisine is considered to be a relatively accepted experiment in China. The classic combination of spices, curry and coconut milk is Uncle Bao’s deepest impression of Nanyang cuisine. Today I will introduce to you a Thai coconut curry crab dish, so you can experience the summer style of Nanyang again at the end of autumn!

Tags

• seafood
• thai food
• lunch
• dinner
• butter
• coconut milk
• colorful pepper
• egg
• garlic
• lemon
• onions
• sugar
• thai curry
• blue crab
• ginger
• salt

Ingredients

Steps

1. 1 After washing the blue crabs, remove the navel, heart, gills and other inedible parts, and cut them into small pieces.

   

2. 2 Beat an egg, put the cut surface of the crab pieces in contact with the egg liquid, and let it sit for a while.

   

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

   

4. 4 Heat a pot, add 20 grams of butter, minced ginger and garlic and sauté until fragrant. Pour in the crab pieces and fry until the egg liquid solidifies. Remove the crabs and place them in a bowl.

   

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

   

6. 6 Return the crabs to the pot, add a very small amount of salt and sugar, cook for 5 minutes, add the bell peppers and lemon slices, pour in the remaining coconut milk, cook until the juice is slightly reduced, and then serve on a plate.