This Indonesian Curried Crab is a vibrant and savory main course that brings the bold flavors of Southeast Asia to your dinner table. The dish features succulent crab meat simmered in a rich coconut milk sauce infused with fresh galangal, lemongrass, and fiery birdseye chilies. The addition of tamarind provides a bright, tangy counterpoint to the creamy richness, while shrimp paste adds depth and umami. Perfect for weeknight dinners or special occasions, this recipe is straightforward yet deeply flavorful. Serve it hot over steamed rice for a complete and satisfying meal that your family will love. The aroma of frying spices will fill your kitchen, promising a delicious reward.
Indonesian Curried Crab
Description
This Indonesian Curried Crab is a vibrant and savory main course that brings the bold flavors of Southeast Asia to your dinner table. The dish features succulent crab meat simmered in a rich coconut milk sauce infused with fresh galangal, lemongrass, and fiery birdseye chilies. The addition of tamarind provides a bright, tangy counterpoint to the creamy richness, while shrimp paste adds depth and umami. Perfect for weeknight dinners or special occasions, this recipe is straightforward yet deeply flavorful. Serve it hot over steamed rice for a complete and satisfying meal that your family will love. The aroma of frying spices will fill your kitchen, promising a delicious reward.Ingredients
Directions
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Cut the crabs into quarters using a heavy knife or cleaver.
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Gently crack the claws and harder sections of the shell with a hammer to help the meat cook and absorb flavor.
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Finely chop the shallots and lemongrass stalks.
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Steep the tamarind paste in the boiling water for 10 minutes, then strain to remove pulp and seeds.
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Roughly chop the fresh coriander leaves and set aside for garnish.
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In a food processor, grind the garlic, galangal, birdseye chilies, candlenuts, shrimp paste, turmeric, salt, and pepper into a smooth paste.
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Heat oil in a large wok or deep pan over medium heat.
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Fry the spice paste until fragrant and the oil begins to separate, about 3-5 minutes.
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Add the chopped shallots and lemongrass to the wok and stir-fry for 2 minutes until softened.
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Add the crab pieces and coat them well with the spice mixture.
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Pour in the coconut milk and bring to a gentle simmer.
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Cover and simmer for 15 minutes until the crab is cooked through and opaque.
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Stir in half of the strained tamarind water.
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Taste the sauce and add the remaining tamarind water if more acidity is desired.
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Ladle the curry into a serving dish, scattering fresh coriander on top.
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Serve immediately with steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 135.9kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 0.7g4%
- Cholesterol 35.5mg12%
- Sodium 154.6mg7%
- Total Carbohydrate 19.0g7%
- Dietary Fiber 11.9g48%
- Sugars 1.3g
- Protein 12.7g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Candlenuts can be substituted with cashews or macadamia nuts if unavailable.
Blachan (shrimp paste) is essential for authentic flavor; if you cannot find it, use a small amount of fish sauce instead, though the taste will differ.
Adjust the number of birdseye chilies based on your heat preference. Remove seeds for less spice.
If the curry is too thin, simmer uncovered for a few extra minutes to reduce. If too thick, add a splash of water or coconut milk.
This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the crab.
