Crab Curry by @angelica.jells

46 min

4 servings

🫚

Ginger

🧄

3

Garlic cloves

🌶️

2

Birds eye chilli

🫙

Fresh turmeric

🧅

3

Spring onions

🌿

2 tbsp

Coriander stems

🍅

2

Tomatoes

🥥

2 tbsp

Coconut oil

🍅

2 tbsp

Tomato puree

🧅

2

Shallots

🌿

2

Lime leaves

🦀

1 kg

Blue swimmer crab

🥥

160 ml

Coconut cream

🍋

1

Lime

🐟

Fish sauce

🌿

Coriander

🧂

Salt

  1. Blend
    • Ginger
    • Garlic cloves
    • Birds eye chilli

    Make the curry paste by blending the ginger, garlic, chilli, turmeric, spring onions and coriander stems together to a chunky paste, then set the mix aside.

  2. Add
    • Tomatoes

    In the same blender, add the tomatoes and blitz.

  3. Add
    • Coconut oil

    Add the coconut oil to a wok on a high heat, add the curry paste and cook for 5-7 minutes until darkened in colour, mixing to avoid it burning.

  4. Add
    • Tomato puree

    Add the tomato puree and cook that out for 4 minutes.

  5. Add
    • Shallots

    Add the shallots and cook for 2 minutes.

  6. Add
    • Lime leaves
    • Tomatoes

    Add the lime leaves then the tomato sauce, and cook for a few minutes.

  7. Add
    • Blue swimmer crab
    • Coconut cream
    • Fish sauce

    Add the crab, which has been defrosted and cleaned, and stir fry for 3 minutes, then add the coconut cream and fish sauce, and simmer until the crab is cooked through, about 10 minutes.

  8. Zest
    • Lime
    • Salt
    • Coriander

    Balance the sauce with lime zest and juice, season with salt, and finish with coriander.

Crab Curry by @angelica.jells

46 min

4 servings

🫚

Ginger

🧄

3

Garlic cloves

🌶️

2

Birds eye chilli

🫙

Fresh turmeric

🧅

3

Spring onions

🌿

2 tbsp

Coriander stems

🍅

2

Tomatoes

🥥

2 tbsp

Coconut oil

🍅

2 tbsp

Tomato puree

🧅

2

Shallots

🌿

2

Lime leaves

🦀

1 kg

Blue swimmer crab

🥥

160 ml

Coconut cream

🍋

1

Lime

🐟

Fish sauce

🌿

Coriander

🧂

Salt

Preparation Steps

  1. Step 1/8

    Make the curry paste by blending the ginger, garlic, chilli, turmeric, spring onions and coriander stems together to a chunky paste, then set the mix aside.

    🫚Ginger
    🧄Garlic cloves
    🌶️Birds eye chilli
    🫙Fresh turmeric
    🧅Spring onions
    🌿Coriander stems

  2. Step 2/8

    In the same blender, add the tomatoes and blitz.

    🍅Tomatoes

  3. Step 3/8

    Add the coconut oil to a wok on a high heat, add the curry paste and cook for 5-7 minutes until darkened in colour, mixing to avoid it burning.

    🥥Coconut oil
    🍳Wok

  4. Step 4/8

    Add the tomato puree and cook that out for 4 minutes.

    🍅Tomato puree
    🍳Wok

  5. Step 5/8

    Add the shallots and cook for 2 minutes.

    🧅Shallots
    🍳Wok

  6. Step 6/8

    Add the lime leaves then the tomato sauce, and cook for a few minutes.

    🌿Lime leaves
    🍅Tomatoes
    🍳Wok

  7. Step 7/8

    Add the crab, which has been defrosted and cleaned, and stir fry for 3 minutes, then add the coconut cream and fish sauce, and simmer until the crab is cooked through, about 10 minutes.

    🦀Blue swimmer crab
    🥥Coconut cream
    🐟Fish sauce
    🍳Wok

  8. Step 8/8

    Balance the sauce with lime zest and juice, season with salt, and finish with coriander.

    🍋Lime
    🧂Salt
    🌿Coriander
    🍳Wok

Composition

Ingredients

Types

Spices, Vegetables, Herbs, Oils, Seafood, Crustaceans, Condiments

Ingredients

Ginger, Garlic cloves, Birds eye chilli, Fresh turmeric, Spring onions, Coriander stems, Tomatoes, Coconut oil, Tomato puree, Shallots, Lime leaves, Blue swimmer crab, Coconut cream, Lime, Fish sauce, Coriander, Salt

Notes

Ginger (thumb sized piece, for the curry paste), Garlic cloves (for the curry paste), Birds eye chilli (for the curry paste), Fresh turmeric (thumb sized piece, for the curry paste), Spring onions (for the curry paste), Coriander stems (for the curry paste), Tomatoes (blitzed into a sauce), Shallots (sliced), Blue swimmer crab (600g once defrosted, cleaned), Fish sauce (amount not given), Salt (to season)

Allergens

Crustaceans, Fish

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, High-Protein, Low-Carb, Keto, Paleo, Dairy-Free

Calories

320 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 9g, Fat: 20g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Zinc: 4.5mg, Selenium: 35µg, Copper: 0.6mg, Sodium: 780mg, Potassium: 420mg

Vitamins

Vitamin C: 25mg, Vitamin B12: 4.5µg, Vitamin A: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

26 minutes

Overall

46 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Wok

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@angelica.jells

Origin

Cuisine

Thai

Geographic

to inform

Various

Aspect

Texture

Saucy, Chunky, Tender

Flavors

Spicy, Citrusy, Savory, Aromatic, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,refrigerate promptly after cooling), freezer : up to 2 months (freeze in an airtight container,thaw in the fridge before reheating,best consumed fresh as cream-based sauces can separate on reheating)