Curried Chile Crab
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"Fresh crab is stir-fried with garlic, ginger, and plenty of fresh chiles, then combined with curry powder and coconut milk for lots of flavor. Smallish crabs such as blue swimmers are good for this but you can use any fresh crabs you find at the market."
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Ingredients45 m servings 407 cals
Original recipe yields 2 servings
- Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.
- Heat oil in a wok over medium-high heat. Cook and stir crabs until coated with oil, 2 to 3 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in red bell pepper and red chile peppers; cook until slightly softened, about 1 minute.
- Pour coconut milk into the wok; add curry powder. Bring to a simmer.
- Mix water and cornstarch in a small bowl until cornstarch is dissolved; stir into the wok. Cook and stir until sauce thickens, about 5 minutes.
Per Serving: 407 calories; 22.5 g fat; 20.1 g carbohydrates; 30.1 g protein; 127 mg cholesterol; 376 mg sodium. Full nutrition