C/w Nana: Lao Stir-fried Red Curry Crabs (ຂົ້ວກະປູ == Khua Kapou)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Store-bought curry powder is often less expensive than specialty pastes.

Welcome back to cooking with Nana; today I'm showing how to make stir-fried crab.

I have big crabs that I had cleaned and cut for me, but you can use blue crab as well.

Prepare your ingredients: garlic, sliced onions, smashed chili pepper (optional), green onions, and basil.

For seasoning, I have red curry paste, eggs (optional), sugar, thin soy sauce, oyster sauce (optional), chicken flavor, and black pepper.

Heat your pot and add vegetable oil, then add garlic and chili pepper (if using) and sliced onions.

Mix in red curry paste (about 2 teaspoons) and if you have ginger, add it now; I don't have any.

Add the crabs (3 crabs) into the pot and stir well, using the inside of the crab shell for flavor.

Cover the pot to let the steam cook the crabs without adding water.

After a few minutes, add 3 eggs, 1 tablespoon of sugar, 2 tablespoons of thin soy sauce, 1 tablespoon of oyster sauce (optional), and 1/2 teaspoon of chicken flavor and black pepper.

Cover and let it steam for about 10 minutes.

Add 1/4 cup of water to create broth, stir, and cover again to cook for 20 minutes, being careful not to overcook the seafood.

After 15-20 minutes, add green onions and basil, and taste the dish.

If desired, add a little coconut milk (about 2 tablespoons) for creaminess, then stir and cover for another 3-5 minutes.

Serve hot with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens