Phuket-Style Spicy Crab Curry

Ingredients

• 500g (1.1 lb) crab meat 500g (1.1 lb) crab meat
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 tablespoons red curry paste 3 tablespoons red curry paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 kaffir lime leaves 2 kaffir lime leaves
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 cup Thai basil leaves 1 cup Thai basil leaves
• 1 red chili, sliced (optional for extra heat) 1 red chili, sliced (optional for extra heat)
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the red curry paste and cook for 1-2 minutes until fragrant.
3. 3.
   Pour in the coconut milk and stir well to combine with the curry paste.
4. 4.
   Add the kaffir lime leaves and lemongrass to the pan and bring the mixture to a simmer.
5. 5.
   Stir in the fish sauce and palm sugar, allowing them to dissolve.
6. 6.
   Gently add the crab meat to the pan and cook for 5-7 minutes until heated through.
7. 7.
   Remove the pan from heat and stir in the Thai basil leaves and sliced red chili (if using).
8. 8.
   Serve the Phuket-Style Spicy Crab Curry with steamed rice and lime wedges.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and properly cleaned before using it in the recipe. Remove any shells or cartilage to ensure a smooth eating experience.

Tips & Tricks

• For a milder version, reduce the amount of red curry paste.
• Adjust the spiciness by adding more or less sliced red chili.
• Serve the curry with jasmine rice for an authentic Thai experience.
• Fresh crab meat is recommended for the best flavor, but you can also use frozen crab meat if fresh is not available.
• Garnish with fresh cilantro for an extra burst of freshness.

Serving advice

Serve the Phuket-Style Spicy Crab Curry hot with steamed jasmine rice. Squeeze lime juice over the curry just before eating to add a tangy twist to the flavors.

Presentation advice

Present the Phuket-Style Spicy Crab Curry in a vibrant Thai-style bowl or plate. Garnish with a sprig of Thai basil and a lime wedge for an appealing and appetizing presentation.