Thai Crab Curry Recipe

Thai Crab Curry. Also known as green crab curry, using homemade green curry paste, with fresh green chilies as the main ingredient for spiciness, complemented with lemongrass for fragrance.

Thai green curry is one of the famous Thai curry pastes. Though store-bought or ready-made green curry paste is common these days, nothing beats homemade paste. It allows you to tweak and adapt Thai recipes to your taste. A simple-style curry paste is part of this Thai recipe (THAI RED PRAWN CURRY). 

This is not the usual gravy-type green curry, but a dry-style curry. The curry coats the crab, which is flour-coated, giving it a crispy outside and soft, tender meat inside (COCONUT MILK TOM YUM). 

 

For extra spiciness, raw sliced green and red chilies are added, and Thai basil leaves boost the aroma.

 

Thai Crab Curry bold Thai flavors and a spicy kick that highlights the taste of the crab.

Ingredients for Thai Crab Curry
3 flower crabs - cleaned and cut into 2
1 tsp turmeric powder
½ tbsp rice flour
1 tsp corn flour
Salt to taste
A splash of water

Mix these ingredients together

Ingredients for Thai Green Curry Paste (blend together)

7 green chilies

4 shallots

5 garlic cloves

1 lemongrass stalk

1 inch ginger

½ tbsp coriander powder

Some water

Other Ingredients

Thai basil leaves - as needed

Palm sugar - as needed

Fish sauce, as needed

Bird's eye chilies - sliced

Lime juice to taste

Salt to taste

Oil as needed

How to Make Thai Crab Curry
Heat oil and fry the crabs on both sides.
Leave about 4 tbsp of oil in the wok and add the green curry paste.

Stir, add palm sugar and cook until the oil splits.
Season with lime juice, fish sauce, and salt.

Add fried crabs, stirring to coat n the curry.

Turn off the heat, add Thai basil leaves and stir. 

Sprinkle sliced birds eye chillies atop.