Singapore-Style Coconut Curry Crab
A fragrant, spicy curry featuring whole crab in a rich coconut milk sauce. Messy to eat but absolutely worth it.
Instructions
- 1
Heat oil in a large wok or deep pan over high heat. Add crab pieces and stir-fry for 3-4 minutes until shells turn red. Remove and set aside.
- 2
Reduce heat to medium. Add shallots, garlic, ginger, and lemongrass. Cook until fragrant, about 2 minutes.
- 3
Add curry paste and fry for 1 minute.
- 4
Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
- 5
Return crab to the wok. Cover and cook for 8-10 minutes, turning occasionally.
- 6
Remove lid, add lime juice and most of the Thai basil. Toss to coat.
- 7
Transfer to a large serving bowl. Garnish with remaining basil and sliced chili. Serve with jasmine rice and plenty of napkins.
Chef's Tips
- Have your fishmonger clean and quarter the crabs, or do it yourself with a cleaver.
- Don't skip the step of pre-cooking the crab—it develops flavor in the shell.
- Steamed Chinese buns are perfect for sopping up the sauce.
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