Close
Tweet
Ingredients
| dungeness crab: 1 crab (large, cleaned, shell intact) |
| ginger root: 1 Tbl (peeled and julienned) |
| garlic: 2 cloves (chopped) |
| onions: 1 (chopped) |
| lemon grass - citronella: 2 Tbl (stalk pounded white part only (about 4 cm)) |
| curry powder: 1 tsp |
| curry paste - red: 5 g |
| salt: 1 dash |
| black pepper: 1 dash |
| canola oil - for salads, woks and light frying: 1 Tbl |
| oyster sauce: 2 Tbl |
| distilled vinegar: 3 Tbl |
| canned coconut milk: 2 cups |
| curry leaves: 12 leaves |
| Dijon mustard: 1 1/2 tsp |
Crab in Coconut Milk
Credit: www.food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- In a large casserole over high heat, heat the oil, add the mustard. After 10 seconds add the curry leaves. Then sauté the ginger, onion, garlic and lemon grass.
- Add the crab, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changes colour.
- Remove crab and cut in 4 equal pieces, put it back in the casserole, then pour the coconut milk, stir constantly, then add the oyster sauce and curry powder. Do not cover. Shake the casserole occasionally to distribute the seasoning evenly as well as to avoid the curdling of the coconut milk. Let it cook for about 15-20 minutes.
- Adjust the seasoning if necessary.
- Serve with steamed rice.