Thai Crab Curry
Silky coconut curry with tender crab, ready in under 20 minutes. One pan, minimal prep—perfect for a fast weeknight dinner with impressive results.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 8 oz crab meat, fresh or canned and drained
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- ¼ cup fresh basil or cilantro, chopped, plus extra for garnish
Instructions
- 1
Place a large skillet or wide pot over medium-high heat and add the red curry paste.
- 2
Stir the curry paste constantly in the dry pan for 30 seconds until it becomes fragrant and darkens slightly, releasing its spice oils.
- 3
Pour in the entire can of coconut milk and stir until the curry paste dissolves completely into the coconut milk, about 1 minute.
- 4
Add the crab meat, fish sauce, and lime juice, then stir gently to combine without breaking up the crab pieces.
- 5
Reduce heat to medium-low and simmer gently, uncovered, for 6 minutes until the curry is fragrant and slightly thickened.
- 6
Remove from heat and stir in the chopped basil or cilantro.
- 7
Divide the curry between two bowls and garnish each with a pinch of extra fresh herbs; serve immediately.
Tools you’ll need
- large skillet or wide pot with lid nearby
- wooden spoon or silicone spatula
- small knife for chopping herbs
- two bowls for serving
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