Crab Curry Powder Stir-Fry
Fresh crab tossed with Thai curry powder, shallots, and lime in a hot wok—crispy edges, aromatic heat, ready in 15 minutes. A showstopper weeknight dinner that tastes like Bangkok street food.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb fresh crab meat (lump or jumbo)
- 2 tbsp Thai yellow curry powder
- 3 medium shallots, thinly sliced
- 1 whole lime (zested + juiced)
- 3 tbsp neutral oil
- 1 tbsp fish sauce
- 1 whole Thai bird's eye chile, sliced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat oil in a wok or large skillet over high heat until it shimmers, about 90 seconds.
- 2
Add shallots and sliced chile. Stir constantly for 1 minute until fragrant and edges start to brown.
- 3
Sprinkle curry powder over the pan. Toast for 30 seconds, stirring constantly, until it releases its aroma.
- 4
Add crab meat. Toss gently but constantly for 2–3 minutes until heated through and edges are lightly crisped.
- 5
Pour in fish sauce and lime juice. Toss once more to coat, about 30 seconds.
- 6
Transfer to a plate. Top with lime zest and fresh cilantro. Serve immediately.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spoon or wok spatula
- microplane or zester
- chef's knife
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