Phuket-Style Crab Curry with a Tongan Twist

Ingredients

In this Tongan adaptation of the Phuket-Style Crab Curry, we incorporate Tongan spices and ingredients to infuse the dish with a unique flavor profile. The original Thai curry is enhanced with Tongan spices such as kava, turmeric, and Tongan chili peppers, adding a distinct heat and depth to the dish. Additionally, we incorporate local Tongan ingredients like taro leaves and breadfruit, which contribute to the overall texture and taste of the curry. We alse have the original recipe for Phuket-Style Crab Curry, so you can check it out.

• 2 lbs (900g) crab meat 2 lbs (900g) crab meat
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 Tongan chili peppers, finely chopped 2 Tongan chili peppers, finely chopped
• 1 tablespoon kava powder 1 tablespoon kava powder
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 cup taro leaves, chopped 1 cup taro leaves, chopped
• 1 cup breadfruit, diced 1 cup breadfruit, diced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the coconut milk over medium heat.
2. 2.
   Add the lemongrass, ginger, garlic, and Tongan chili peppers to the pot. Stir and let it simmer for 5 minutes to infuse the flavors.
3. 3.
   Add the kava powder and turmeric powder to the pot, stirring well to combine.
4. 4.
   Gently add the crab meat to the pot and stir to coat it with the curry mixture.
5. 5.
   Pour in the fish sauce and lime juice, and season with salt to taste.
6. 6.
   Add the taro leaves and breadfruit to the pot, stirring gently to incorporate them into the curry.
7. 7.
   Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the crab meat is cooked through and the flavors have melded together.
8. 8.
   Remove the lemongrass stalks before serving.
9. 9.
   Garnish with fresh cilantro and serve the Tongan-inspired Phuket-Style Crab Curry hot with steamed rice.

Treat your ingredients with care...

• Taro leaves — Make sure to wash the taro leaves thoroughly and remove any tough stems before chopping them.
• Breadfruit — Choose ripe breadfruit that is slightly soft to the touch. Peel and dice the breadfruit before adding it to the curry.

Tips & Tricks

• If fresh crab meat is not available, you can use frozen crab meat. Thaw it before adding it to the curry.
• Adjust the spiciness of the curry by adding more or fewer Tongan chili peppers according to your preference.
• For a creamier texture, you can add a splash of coconut cream to the curry before serving.
• Serve the curry with a side of Tongan-style pickled vegetables for a refreshing contrast of flavors.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Tongan-inspired Phuket-Style Crab Curry hot with steamed rice. The fragrant and creamy curry pairs perfectly with the fluffy rice, allowing you to enjoy the flavors to the fullest.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro to add a pop of color. Serve it in a vibrant Tongan-inspired bowl or plate to enhance the visual appeal of the dish.