Thai Crab Curry with Kaffir Lime and Coconut Cream
A fragrant and rich fusion of crab, spices, and creamy coconut.
Dive into the exotic flavors of Thailand with this luxurious crab curry, elevated by the aromatic notes of kaffir lime and the rich creaminess of coconut milk.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Crab Curry Base
For the Spice Paste
For the Main Curry
For Garnishing and Serving
Preparation
Preparing the Spice Paste
Combine spices
In a small bowl, mix Thai red curry paste, turmeric powder, and ground cumin to form a smooth paste.
Let flavors meld
Set aside to let the flavors meld.
Prep ingredients
Ensure all other ingredients are prepared and within reach.
Preparing the Curry Base
Heat oil
Heat vegetable oil in a large pan over medium heat.
Sauté aromatics
Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
Cook spice paste
Incorporate the prepared spice paste and cook for an additional 2 minutes until fragrant.
Do not let the spice paste burn; it could turn bitter. Pro Tip: Make extra spice paste and refrigerate for your next curry dish.
Cooking Process
Curry Infusion
Pour in the coconut milk and bring it to a gentle simmer.
Crab Envelopment
Add the crab meat, fish sauce, palm sugar, and kaffir lime leaves. Stir gently.
Flavor Enhancement
Allow spices to infuse the curry by simmering.
Plating & Serving
Thai Crab Curry with Kaffir Lime and Coconut Cream
Thai Crab Curry with Kaffir Lime and Coconut Cream
Plating & Serving
Serve the curry in deep bowls over a bed of jasmine rice, garnishing with fresh Thai basil leaves and a wedge of lime.