Thai Green Curry Crab with Coconut Rice
Thai Green Curry Crab with Coconut Rice
Experience a luxurious journey to Southeast Asia with this vibrant Thai Green Curry Crab, expertly crafted to bring the exotic flavors of Thailand to your table. Succulent pieces of crab meat are gently simmered in a rich and aromatic green curry sauce, boasting the perfect balance of spicy, sweet, and savory notes. Infused with creamy coconut milk, fragrant lemongrass, earthy galangal, and fresh chilies, every spoonful is a delight. This exquisite crab dish is served alongside fluffy, perfectly cooked coconut rice, which delightfully complements the intensity of the curry, creating a truly satisfying and gourmet meal. It's a surprisingly straightforward recipe that delivers impressive results, ideal for a special weeknight or for entertaining guests, offering a taste of authentic Thai cuisine with the decadent richness of fresh crab.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 4
Instructions
Prepare Coconut Rice
- 1Rinse jasmine rice thoroughly under cold water until water runs clear. Drain well.
- 2Combine rinsed rice, 0.5 cup coconut milk, 1 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat.
- 3Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Let it stand, covered, for 5 minutes before fluffing with a fork.
Make Green Curry Crab
- 1In a large skillet or wok, heat 0.5 cup of the coconut milk over medium heat until it starts to separate and oil surfaces, about 2-3 minutes. Add the Thai green curry paste and stir-fry for 2 minutes until fragrant.
- 2Pour in the remaining 1.5 cups coconut milk, lemongrass, galangal, fish sauce, and brown sugar. Bring to a gentle simmer, stirring constantly.
- 3Add the sliced red bell pepper and cook for 3-5 minutes, until slightly tender-crisp.
- 4Gently fold in the crab meat. Simmer for only 2-3 minutes to heat through and allow the flavors to meld, being careful not to overcook the crab as it can become tough.
- 5Remove lemongrass pieces. Stir in the lime juice and Thai basil leaves. Taste and adjust seasoning if needed.
Serve
- 1Serve the Thai Green Curry Crab immediately over the fluffy coconut rice. Garnish with fresh cilantro.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 25 g
- Fat
- 45 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 25 g |
| Fat | 45 g |
| Carbs | 35 g |
Tips
- For convenience, use pre-cooked crab meat. If using raw crab claws or whole crab, steam them before adding to the curry.
- Do not boil the curry vigorously once the crab is added; gentle simmering retains the crab's tenderness and prevents the coconut milk from curdling.
- Enhance the presentation with a sprinkle of fresh red chili slices and a wedge of lime for extra zest.