This Thai Crab Curry with coconut milk uses a whole Dungeness Crab which is simmered in a Red Thai coconut sauce that is full of flavor. 

I highly recommending using a quality based Thai coconut milk for this curry.

If you cannot find a Thai based then use one that is solid not watery to have the best result.

How to Make Vietnamese Dungeness Crab Recipe

You want to start with a good sized Dungeons crab

Some of the best Red Thai Curry

A good solid coconut milk, fish sauce and fresh limes.

My favorite Red Thai Curry Paste

I was at my local Asian grocery last week and picked this dungeons crab up in the freezer isle.

Asian groceries tend to sell them for a good price and always have them in stock.

Otherwise you can buy fresh as well, just make sure you place it in the freezer for 2 hours prior to cooking. 

This puts it to sleep humanly and allows you to cook it without any hassle. 

HOW TO COOK A DUNGEONS CRAB

• You want to start by defrosting it if you bought one frozen or cooking it once it is defrosted. 
• Then from there you want remove the top shell from the body, in order to clean it out.
• Saving only the “crab mustard” which is liquid gold in Thai crab curry.
• The crab mustard looks exactly like what you seen me pouring below into the coconut red Thai curry sauce.
• Start by cleaning the crab see instructions above on proper cleaning.
• Save the “crab mustard” and discard the other liquid from inside the body.
• Then in a large pot add 3 tbsp of cooking oil along with the Red Thai Curry Paste and saute till fragrant.
• Then add in the coconut milk and kefir lime leaves *optional and bring to a low simmer.
• Add in the fish sauce, shrimp paste and sugar along with fresh chopped cilantro.
• Simmer on medium – low heat then add in the cleaned and chopped crab and diced red peppers and toss to coat.
• Cook over medium – low heat till the crab and peppers are cooked approx. 10 minutes.
• Discard the kefir lime leaves or splash in some fresh lime juice to serve.
• Serve over rice noodles or rice.

Cleaned and ready to cook! The body of the crab, cut into four pieces.

This is what your left with, the crab mustard which i recommending using as well as the shell for flavor. Then simply take a large knife and with the back of it smash the claws so that the curry can flavor the meat inside while cooking. And the top shell helps to flavor the curry as well so I defiantly say use it. Simmer the crab for 15 minutes then serve.

WHAT GOES WITH DUNGEONS CRAB

I like to serve this crab curry with cooked vermicelli or rice as it soaks up the coconut broth well.

If you want to serve over vermicelli rice noodles as you see in this recipe.

Start by placing the dried vermicelli in boiling water and cook till the noodles are soft around 5 minutes.

Then drain in a colander and set aside making sure to keep them warm to serve.

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Thai Crab Curry

Yield: 2

Cook Time: 40 minutes

Total Time: 40 minutes

Flavored with Red Thai Curry

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Ingredients

• 1 large dungeons crab
• 3 tbsp of cooking oil
• 2 tbsp of Red Thai curry paste
• 2 (160 ml) each of Thai Kitchen Premium Coconut milks
• 2 kaffir lime leaves or 2 tbsp of lime juice
• 4 tbsp of fresh cilantro chopped
• 1 large red pepper diced
• 1 tbsp of palm sugar
• 1 tsp of fish sauce
• 1 tsp shrimp paste
• 1 green onion, chopped
• salt to taste

Instructions

1. Start by cleaning the crab see instructions above on proper cleaning.
2. Save the "crab mustard" and discard the other liquid from inside the body.
3. Then in a large pot add 3 tbsp of cooking oil along with the Red Thai Curry Paste and saute on low heat for 2 minutes till fragrant.
4. Add in the coconut milk and "kefir lime leaves" and bring to a low simmer.
5. Add in the fish sauce, shrimp paste and sugar along with fresh chopped cilantro.
6. Simmer on medium - low heat then add in the cleaned and chopped crab and diced red peppers and toss to coat.
7. Cook over medium - low heat till the crab and peppers are cooked approx. 10 minutes.
8. Discard the kefir lime leaves or splash in some fresh lime juice to serve.
9. Serve over rice noodles or rice.

Notes

The kefir lime leaves are optional you can always squeeze fresh lime juice overtop the cooked dish to serve.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 529Total Fat: 46gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 63mgSodium: 1380mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 15g

These calculations are based off Nutritionix

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