How to make YELLOW CURRY CRAB | House of X Tia

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

yellow curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be healthier and red curry paste is often cheaper.

Cut up the crab; the market can clean it for you for convenience.

Rinse the crab before starting.

Wash the herbs: using thai basil and scallions.

Peel and mince 2-3 cloves of garlic.

Slice a yellow onion.

Slice scallions; optional to add thai chilies, using only one for spice preference.

Add an egg to thicken the curry and give it a fluffy texture.

Prepare seasonings: sugar, yellow curry powder (S&B brand), coconut milk (Aroy-D brand), thin soy sauce (or light soy sauce, leaving out salt and oyster sauce if using fish sauce).

Bring everything to the stove and add oil to a pot or wok.

Heat the oil, then add garlic and chilies; stir-fry for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.

Stir in half a can of coconut milk and add yellow curry powder, stirring to remove lumps.

Optionally add half a teaspoon of turmeric powder to brighten the color.

Add oyster sauce, thin soy sauce, sugar, and salt to taste; stir to combine until the sauce is smooth and velvety.

Add the body of the crab and stir well to coat it in the curry sauce; then add the top shell.

Cover with a lid and let simmer for 3 minutes.

After 3 minutes, stir to prevent burning and add the onions; cover and let simmer for another 3 minutes.

Check for doneness; the crab shell should turn orangey-red.

Push the crab aside and slowly pour in the egg directly into the curry sauce; gently mix until it emulsifies and forms a loose scramble.

Add scallions and basil, then turn off the heat.

Plate the dish and serve with jasmine rice or vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens