Coconut Curry Crab

Overview

Simple and easy to learn, rich and irresistible flavor!

Tags

• hot dishes
• old man
• dinner with friends
• autumn recipes
• southeast asia
• lunch
• chili
• coconut juice
• cooking wine
• crab
• curry
• garlic
• onions
• potatoes
• starch
• taro
• ginger
• milk

Ingredients

Steps

1. 1 Preparation: Cut onion, ginger and garlic into large pieces; add some chili pepper for garnish; cut potatoes and taro into pieces

   

2. 2 Dissect fresh crabs, clean them, and marinate them with cooking wine

   

3. 3 Fry the crabs in a pan. Add starch to the incisions of each crab and then fry them in the pan

   

4. 4 Fry until golden brown and take out

   

5. 5 Heat the pot again and add a little more oil and sauté the ginger slices, garlic, and green onions in sequence

   

6. 6 Add the curry cubes and stir-fry over low heat

   

7. 7 Add potatoes and taro and stir-fry

   

8. 8 Put down the crab you just fried. Pour in appropriate amounts of milk and coconut milk. If it is too thick, add a small amount of water (I use rice water)

   

9. 9 The amount of soup must cover the crab. During this period, you can continue to taste and adjust the proportion of milk, coconut milk, curry and salt. Garnish with some chili pepper at the end. It should not be boiled for a long time or hydrolyzed.

   

10. 10 The coconut milk used this time is not the canned coconut water used for cooking, but the new "raw coconut juice" drink from the supermarket. It is lighter than pure coconut water and can be drunk directly. Curry crab with coconut milk drink is a meal full of Nanyang flavor!