The Best Tomato Crab Curry
The Best Tomato Crab Curry
Ingredients
For the Curry
- 4 pre-cooked crabs, large, cleaned and chopped into shareable pieces
- 1 bunch Chinese long beans, chopped into 2-inch lengths
- 3 tomatoes, medium, chopped into wedges or slices
- 1/4 cup garlic, minced
- 3 tablespoons cooking oil
- 3 ounces red curry paste
- 4 ounces Thai tom yum paste
- 4 ounces crab paste with bean oil
- 4 ounces shrimp paste with bean oil
- 4 ounces minced prawn in spice
- 4 ounces minced crab in spice
- 2 cans coconut milk, 13.5 fluid ounces each
- 1/2 cup water, or as needed
- 1 teaspoon CORYOLE Granulated Chicken Flavor Base, or to taste
- 1/2 teaspoon MSG, optional, or to taste
Instructions
- 1
Prepare the vegetables: Chop the Chinese long beans into 2-inch lengths. Chop the tomatoes into wedges or slices. Mince the garlic cloves. Set aside the chopped long beans, tomatoes, and minced garlic in separate bowls.
⏱️ 10 min
- 2
Prepare the crabs: If your pre-cooked crabs are cold, reheat them by immersing them in a large pot of boiling water for 3-5 minutes. Carefully remove the reheated crabs from the pot using tongs. Once cool enough to handle, clean the crabs: Wearing gloves, remove the outer shell, gills, apron, and mouthparts. Chop the cleaned crabs into shareable pieces. Place all chopped crab pieces into a large bowl, ready for cooking.
⏱️ 15 min•🌡️ 212
- 3
Cook the curry base: In a very large pot or wok, add cooking oil over medium-high heat. Once the oil is hot, add the minced garlic and stir until aromatic, about 1 minute.
⏱️ 2 min
- 4
Add the red curry paste to the pot. Cook the red curry paste with the garlic for 2-3 minutes, stirring frequently, until fragrant.
⏱️ 3 min
- 5
Add the chopped tomatoes to the pot. Cook the tomatoes until they soften, stirring occasionally, about 5-7 minutes.
⏱️ 7 min
- 6
Add the remaining pastes: Thai tom yum paste, crab paste with bean oil, shrimp paste with bean oil, minced prawn in spice, and minced crab in spice. Stir well to combine all the pastes.
⏱️ 2 min
- 7
Pour in the two cans of coconut milk. Stir the mixture well to combine all the pastes and coconut milk, bringing it to a gentle simmer.
⏱️ 3 min
- 8
Add the chopped Chinese long beans to the pot. Stir to incorporate the long beans into the curry sauce. Allow them to cook for 5-7 minutes until they are tender-crisp.
⏱️ 7 min
- 9
Add 1/2 cup of water to adjust the consistency of the curry to your liking. Stir in the CORYOLE Granulated Chicken Flavor Base and, if using, the MSG. Taste and adjust seasonings as needed.
⏱️ 3 min
- 10
Add the chopped pre-cooked crabs to the pot with the curry sauce and vegetables. Mix everything well, ensuring the crabs are thoroughly coated in the sauce. Since the crabs are already cooked, they only need to be heated through and absorb the flavors for about 3-5 minutes.
⏱️ 5 min
- 11
Transfer the tomato crab curry to a large serving dish. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Tomato Crab Curry
For the Curry
- 4 pre-cooked crabs, large, cleaned and chopped into shareable pieces
- 1 bunch Chinese long beans, chopped into 2-inch lengths
- 3 tomatoes, medium, chopped into wedges or slices
- 1/4 cup garlic, minced
- 3 tablespoons cooking oil
- 3 ounces red curry paste
- 4 ounces Thai tom yum paste
- 4 ounces crab paste with bean oil
- 4 ounces shrimp paste with bean oil
- 4 ounces minced prawn in spice
- 4 ounces minced crab in spice
- 2 cans coconut milk, 13.5 fluid ounces each
- 1/2 cup water, or as needed
- 1 teaspoon CORYOLE Granulated Chicken Flavor Base, or to taste
- 1/2 teaspoon MSG, optional, or to taste
Instructions
- 1
Prepare the vegetables: Chop the Chinese long beans into 2-inch lengths. Chop the tomatoes into wedges or slices. Mince the garlic cloves. Set aside the chopped long beans, tomatoes, and minced garlic in separate bowls.
⏱️ 10 min - 2
Prepare the crabs: If your pre-cooked crabs are cold, reheat them by immersing them in a large pot of boiling water for 3-5 minutes. Carefully remove the reheated crabs from the pot using tongs. Once cool enough to handle, clean the crabs: Wearing gloves, remove the outer shell, gills, apron, and mouthparts. Chop the cleaned crabs into shareable pieces. Place all chopped crab pieces into a large bowl, ready for cooking.
⏱️ 15 min•🌡️ 212 - 3
Cook the curry base: In a very large pot or wok, add cooking oil over medium-high heat. Once the oil is hot, add the minced garlic and stir until aromatic, about 1 minute.
⏱️ 2 min - 4
Add the red curry paste to the pot. Cook the red curry paste with the garlic for 2-3 minutes, stirring frequently, until fragrant.
⏱️ 3 min - 5
Add the chopped tomatoes to the pot. Cook the tomatoes until they soften, stirring occasionally, about 5-7 minutes.
⏱️ 7 min - 6
Add the remaining pastes: Thai tom yum paste, crab paste with bean oil, shrimp paste with bean oil, minced prawn in spice, and minced crab in spice. Stir well to combine all the pastes.
⏱️ 2 min - 7
Pour in the two cans of coconut milk. Stir the mixture well to combine all the pastes and coconut milk, bringing it to a gentle simmer.
⏱️ 3 min - 8
Add the chopped Chinese long beans to the pot. Stir to incorporate the long beans into the curry sauce. Allow them to cook for 5-7 minutes until they are tender-crisp.
⏱️ 7 min - 9
Add 1/2 cup of water to adjust the consistency of the curry to your liking. Stir in the CORYOLE Granulated Chicken Flavor Base and, if using, the MSG. Taste and adjust seasonings as needed.
⏱️ 3 min - 10
Add the chopped pre-cooked crabs to the pot with the curry sauce and vegetables. Mix everything well, ensuring the crabs are thoroughly coated in the sauce. Since the crabs are already cooked, they only need to be heated through and absorb the flavors for about 3-5 minutes.
⏱️ 5 min - 11
Transfer the tomato crab curry to a large serving dish. Serve immediately and enjoy!
⏱️ 1 min