Thai yellow curry crab

Overview

The autumn wind blows and crabs are everywhere. Autumn is a good time to eat crabs. The crab roe at this time is rich in oil, delicious and nutritious. Thai yellow curry crab is bright in color and rich in flavor. The aroma of crab meat blends with the richness of curry, and it's perfect paired with a bowl of white rice.

Tags

• home cooking
• seafood
• autumn recipes
• lunch
• dinner
• basil leaves
• beauty pepper
• celery
• coconut milk
• long eggplant
• oyster sauce
• pumpkin
• sun tomato
• thai yellow curry powder
• turmeric powder
• blue crab
• green onions

Ingredients

Steps

1. 1 Process the vegetables, cut the pumpkin into thick slices, peel the eggplant and cut into thick slices. Then put it into the pot and steam it for 10 minutes.

   

2. 2 Take a frying pan, add salad oil, fry the garlic slices and basil leaves and set aside.

   

3. 3 Add a little starch to the blue crabs and fry until ripe.

   

4. 4 Add salad oil, when the oil is hot, add onion and garlic and saute until fragrant, add curry sauce, oyster sauce, coconut milk, red pepper rings, sugar, steamed eggplant, small tomatoes, red bell peppers, lemon juice and boil. Season with salt and chicken powder.

   

5. 5 After taking it out of the pot, add chopped garlic, basil leaves, and cut green onions into rings.