Best 2 Curried Crab With Coconut And Chili Recipes
Tantalize your taste buds with a culinary adventure to the tropics with our Curried Crab with Coconut and Chili recipe. This delectable dish blends the vibrant flavors of aromatic curry, rich coconut milk, and a hint of fiery chili to create a symphony of taste. Succulent crab meat, infused with the essence of these tantalizing spices, takes center stage, while the creamy coconut milk adds a touch of velvety richness. As you delve deeper into this culinary odyssey, discover a treasure trove of additional recipes that will transport you to a world of culinary delights. From the tangy Tamarind Shrimp to the aromatic Chicken Biryani, each dish is a testament to the vibrant tapestry of flavors that define Southeast Asian cuisine. Embark on this gastronomic journey and let your taste buds savor the exotic allure of these incredible recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED CRAB
Steps:
- In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
- In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
- Yield: about 1 cup
COCONUT CHILI CRAB
Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.
Provided by JustJanS
Categories Crab
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
- Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
- In the same wok, stir fry garlic, ginger and chili for 1 minute.
- Add the juice, waer, sauces and paste and simmer for 2 minutes.
- Blend in the coconut cream.
- Bring to the boil then return the crab to the wok.
- Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
- Stir in the coriander and onions, then serve at once over steamed rice.
Nutrition Facts : Calories 714.1, Fat 58.3, SaturatedFat 41, Cholesterol 32.8, Sodium 1246.4, Carbohydrate 39.5, Fiber 8.8, Sugar 23.2, Protein 17.8
Tips:
- Choose the right crab. For this recipe, blue crab or Dungeness crab are good choices.
- Clean the crab properly. Make sure to remove the gills, intestines, and mouthparts.
- Use a heavy pot. This will help to evenly distribute the heat and prevent the curry from burning.
- Don't overcrowd the pot. The crab should be in a single layer so that it cooks evenly.
- Cook the crab until it is opaque and tender. This will take about 10 minutes.
- Add the coconut milk and chili peppers. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened.
- Serve the curry with rice or your favorite side dish.
Conclusion:
Curried crab with coconut and chili is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors is sure to please everyone at the table. So next time you're looking for something new to try, give this recipe a try. You won't be disappointed!
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