Thai Red Crab Curry
Silky coconut curry with tender crab, finished with fresh basil and lime. Ready in under 30 minutes with pantry staples and minimal prep.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 18g
Ingredients
- 3 tbsp Thai red curry paste
- 13.5 oz Coconut milk (full-fat)
- 8 oz Lump crab meat, drained
- 1 medium Bell pepper (any color), sliced into strips
- 1 tbsp Fish sauce
- ½ tsp Brown sugar
- 1 whole Lime (juiced)
- ¼ cup Thai basil or regular basil, torn
- 1 tbsp Olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high heat until shimmering, ~60 seconds.
- 2
Add curry paste and stir constantly for 90 seconds until fragrant.
- 3
Pour in coconut milk slowly while stirring to combine paste and milk smoothly.
- 4
Add bell pepper. Simmer over medium heat for 4 minutes, stirring occasionally.
- 5
Gently fold in crab meat, fish sauce, and brown sugar. Simmer 2 minutes.
- 6
Squeeze lime juice over the top. Taste and adjust salt or lime as needed.
- 7
Remove from heat and stir in basil until just wilted, 30 seconds.
- 8
Serve over jasmine rice or with rice noodles.
Tools you’ll need
- Large skillet (12-inch cast iron or stainless)
- Wooden spoon or silicone spatula
- Measuring spoons
- Cutting board and knife
- Juicer or fork
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