Curry Crab for The Homies
Curry Crab for The Homies
Ingredients
For the Curry Crab
- 8 garlic cloves, peeled
- 1 white onion, diced
- 1 green jalapeño pepper, sliced into rings, seeded if desired
- 1 ounce fresh ginger, thinly sliced
- 2 shallots, thinly sliced
- 2 tablespoons cooking oil
- 3 tablespoons yellow curry paste
- 1/2 cup water
- 2 pounds blue crab, cleaned and prepped, cracked into pieces
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, or to taste
- 4 tablespoons unsalted butter
- 2 tablespoons tomato paste
- 1 lemon, juiced
For the Cucumber Salad
- 1 cucumber, sliced into half-moons
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon Tajín Clásico seasoning, or other chili powder
For Serving
- 4 cups cooked white rice
Instructions
- 1
Prepare the garlic: Place the 8 garlic cloves in a small bowl and cover with water. Let soak for 5-10 minutes to make peeling easier, then peel and set aside.
⏱️ 10 min
- 2
Prepare the vegetables: Peel and dice the white onion. Slice the green jalapeño pepper into rings, removing seeds if you prefer less heat. Thinly slice the fresh ginger and shallots. Roughly chop the fresh cilantro.
⏱️ 10 min
- 3
Sauté the curry base: Heat the cooking oil in a large wok or deep pan over medium-high heat. Add the yellow curry paste and stir constantly for 1-2 minutes until very fragrant.
⏱️ 2 min
- 4
Build the flavor base: Add the diced white onion to the pan and cook, stirring occasionally, until softened, about 3-4 minutes. Stir in the sliced ginger and jalapeño rings and cook for another 1 minute.
⏱️ 5 min
- 5
Add crab and liquids: Pour in the water and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the cleaned and prepped crab pieces. Pour in the can of coconut milk.
⏱️ 5 min
- 6
Simmer the curry: Add the peeled garlic cloves and thinly sliced shallots to the pan. Sprinkle with 1/4 cup of the chopped fresh cilantro and the red pepper flakes. Add the butter. Cover the pan with a lid and let the curry simmer for 10-15 minutes, or until the crab is cooked through and the sauce has slightly thickened.
⏱️ 15 min
- 7
Finish the curry: Remove the lid. Stir in the tomato paste. Squeeze the fresh lemon juice over the top. Stir everything together until well combined and the sauce reaches your desired consistency. Taste and adjust seasoning if needed.
⏱️ 3 min
- 8
Prepare the cucumber salad: While the curry simmers, slice the cucumber into half-moon shapes. In a metal bowl, combine the sliced cucumber, lime juice, honey, and Tajín seasoning. Toss well to coat evenly.
⏱️ 5 min
- 9
Serve: Plate a generous portion of the cooked white rice. Spoon the curry crab alongside the rice. Garnish the curry with the remaining 1/4 cup of fresh cilantro. Serve immediately with the cucumber salad on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Curry Crab for The Homies
For the Curry Crab
- 8 garlic cloves, peeled
- 1 white onion, diced
- 1 green jalapeño pepper, sliced into rings, seeded if desired
- 1 ounce fresh ginger, thinly sliced
- 2 shallots, thinly sliced
- 2 tablespoons cooking oil
- 3 tablespoons yellow curry paste
- 1/2 cup water
- 2 pounds blue crab, cleaned and prepped, cracked into pieces
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, or to taste
- 4 tablespoons unsalted butter
- 2 tablespoons tomato paste
- 1 lemon, juiced
For the Cucumber Salad
- 1 cucumber, sliced into half-moons
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon Tajín Clásico seasoning, or other chili powder
For Serving
- 4 cups cooked white rice
Instructions
- 1
Prepare the garlic: Place the 8 garlic cloves in a small bowl and cover with water. Let soak for 5-10 minutes to make peeling easier, then peel and set aside.
⏱️ 10 min - 2
Prepare the vegetables: Peel and dice the white onion. Slice the green jalapeño pepper into rings, removing seeds if you prefer less heat. Thinly slice the fresh ginger and shallots. Roughly chop the fresh cilantro.
⏱️ 10 min - 3
Sauté the curry base: Heat the cooking oil in a large wok or deep pan over medium-high heat. Add the yellow curry paste and stir constantly for 1-2 minutes until very fragrant.
⏱️ 2 min - 4
Build the flavor base: Add the diced white onion to the pan and cook, stirring occasionally, until softened, about 3-4 minutes. Stir in the sliced ginger and jalapeño rings and cook for another 1 minute.
⏱️ 5 min - 5
Add crab and liquids: Pour in the water and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the cleaned and prepped crab pieces. Pour in the can of coconut milk.
⏱️ 5 min - 6
Simmer the curry: Add the peeled garlic cloves and thinly sliced shallots to the pan. Sprinkle with 1/4 cup of the chopped fresh cilantro and the red pepper flakes. Add the butter. Cover the pan with a lid and let the curry simmer for 10-15 minutes, or until the crab is cooked through and the sauce has slightly thickened.
⏱️ 15 min - 7
Finish the curry: Remove the lid. Stir in the tomato paste. Squeeze the fresh lemon juice over the top. Stir everything together until well combined and the sauce reaches your desired consistency. Taste and adjust seasoning if needed.
⏱️ 3 min - 8
Prepare the cucumber salad: While the curry simmers, slice the cucumber into half-moon shapes. In a metal bowl, combine the sliced cucumber, lime juice, honey, and Tajín seasoning. Toss well to coat evenly.
⏱️ 5 min - 9
Serve: Plate a generous portion of the cooked white rice. Spoon the curry crab alongside the rice. Garnish the curry with the remaining 1/4 cup of fresh cilantro. Serve immediately with the cucumber salad on the side.
⏱️ 5 min