Thai Yellow Crab Curry

February 23, 2019

Thai Yellow Crab Curry

As a city dweller, cooking with crab is not something that springs instantly to mind. However, I have had quite a few requests for a crab curry recipe, one person even going to far as to say they have “crabs coming out of their ears” where they live. Once upon a time such a comment would have alarmed me, not any more. I remember being more than alarmed when somebody came into a restaurant and exclaimed that it was raining "cats and dogs" outside, I even went to the window to check and was actually quite relieved to discover that this was just a more colourful use of the English language!

This is actually a Thai dish that doesn’t scream I'm Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. There is absolutely no reason why you can't use coconut milk in place of evaporated milk but this is the way you would eat this dish in Thailand.

This is actually a pretty quick dish to prepare and cook so don’t be put off by the amount of pictures below, that is just me covering it in detail.

Ingredients
1 large cooked crab or 2 smaller crabs
1 packet of Thai Yellow Curry paste
1 can of evaporated milk
2 eggs
2 garlic cloves
20 grams Oyster Sauce
10 grams Sugar
1 medium onion
A few spring onions, mild red chillies and some celery stalk and leaves.

Thai Crab Curry Ingredients
Usually your crab seller will be happy to clean and crack the crab for you but is not difficult to do anyway. Pry the shell off, pulling from the back of the crab. Remove the abdomen, that is the small flap of shell on the underside of the crab. Pull out the spongy grey gills and remove the guts, these are the greenish brown substances found inside the crab. Hold the crab under running water to remove traces of the guts. You can discard the top shell, the carapace, cleaning out any meat left inside. In the photos I have left it on simply for illustration purposes, once you have removed the top shell most crabs can be broken in half or quarters by hand or use a large knife to cut tougher crabs. Crack the crab claws so that you and your guests can pick out the crab meat. Of course its possible to completely remove the shells and cook this with just the crab meat. However, eating this Thai style and getting messy is a lot more fun!

cracked crab pieces
Prepare your vegetables as below
chopped onions garlic celery
In a mixing bowl or large jug mix one packet of Thai yellow curry paste, 2 eggs, 20 g of oyster sauce and 10 g of sugar. Whisk together until well mixed slowly adding 400 g of evaporated milk and place to one side.
2 eggs in mixing jug
Eggs with curry paste in jug
Heat up a wok with a spoonful of oil, add the chopped garlic stirring until slightly brown, add the onions and chopped chillies.
stir fry onions and garlic
Add chillies to stir fry
Add the cracked crab, spring onions and celery and stir fry for a couple of minutes.
Add cracked crab to stir fry
add chopped celery to stir fry
Add the sauce and keep stir frying until sauce bubbles.add sauce mixture to stir fry
continue stirring
Serve and enjoy!
Thai Yellow Crab Curry Serving Presentation





Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Thai Fish Curry Serving Presentation
Thai Fish Curry

April 30, 2019

This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is b...

Continue Reading

Thai Tofu stir fry
Thai Tofu Stir-Fry

March 26, 2019

Thai curry pastes are extremely versatile. Apart from their use in curries they are also used in stir-fries and marinades and many other dishes. In this dish I have used tofu but I could also have used thinly sliced meat or simply vegetables on their own. You can really experiment with this one and chop and change ingredients..

Continue Reading

Thai Red Chicken Curry with Butternut Squash
Thai Red Chicken Curry with Butternut Squash

October 28, 2017

Thai red chicken curry with butternut squash is a classic and a great favourite of mine. The colouring effect of the squash results in a curry that is orange rather than red; however it is still very definitely a Thai red curry. And if that sounds confusing, what you have to know is that in Thai when we refer to a red or green curry we are talking about the colour of the chilies we use to make the curry paste, not the colour of the finished curry. You can chop and change the ratio of chicken ...

Continue Reading

★ Judge.me Reviews

Let customers speak for us

971 reviews
98%
(948)
2%
(19)
0%
(2)
0%
(0)
0%
(2)
Exceedingly good

Bought on the basis of reviews, mythaicurry surpassed expectation. Simple-to-use sachets packing a fabulous taste. But beware, once used you will be irresistibly hooked!

Worth every penny

The best and most authentic tasting curry paste I've come across, highly recommend.

Excellent taste Thai red paste

Absolutely outstanding taste super delicious loved so easy to prep

Makes a Delicious Massaman Curry

Tried out the Massaman after trying out and being impressed by the Red and Yellow curry pastes previously.
Made a Beef Massaman following Nitsa's recipe and it was super tasty.

Great pastes!

My husband and I love using these pastes to create meals that taste as good as restaurant standard! The instructions provided on the website are spot on and have enabled us to create great meals for ourselves and for friends / family who have come over for dinner.

960
Verified Reviews