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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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.
