Easy Thai Curry Crab Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade curry paste can be healthier with fresh ingredients.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium than fish sauce.

crab

🥗Healthier: shrimp

💰Cheaper: canned crab

Canned crab is more affordable and still flavorful.

Start by making the sauce with Thai chili paste and oil from the top of the paste.

Add a splash of evaporated milk and stir until the paste is loosened, then add the rest of the evaporated milk or coconut milk.

In a bowl, mix together 3 large eggs, oyster sauce, fish sauce, and white pepper until smooth.

Heat a non-stick wok over medium heat and add oil, followed by diced onion and minced garlic, sautéing minimally to keep the onions crunchy.

Once the onions are added, lower the heat to prevent burning when adding curry powder.

Add curry powder to the wok and stir quickly to infuse the flavors.

Gently add the fresh crab meat and toss to heat it up without breaking it apart.

Pour in the egg mixture and stir continuously until creamy and smooth, avoiding clumps of scrambled eggs.

Once it thickens, add celery leaves and stir quickly before plating.

Plate the dish immediately to prevent overcooking, garnishing with reserved crab meat, celery leaves, and red pepper.

Cooking Techniques

Equipment Needed

Spice Level:

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