Thai Crab Curry Stir Fry is a perfect way to cook a meal with crab. Thai Crab curry is easy to make. The bigger the crab, the easier to cook and eat.
On a scale of 1 to 10, the Thai Crab Curry is a 10 in flavor, but a 1 in ease of eating.
Regardless, the taste makes any extra efforts cracking open small crab legs to attain luscious curried meat, fully worth it.
I just wanted to share this Instagram post really quick. It’s a great shot. Ok, onto the Thai crab curry recipe…
Step 1. Thai Crab Curry Stir Fry Ingredients
Here are all the ingredients laid out.
The only thing not pictured is the coconut oil for sauteeing and the teaspoons of fish sauce used.
- Fresh Crab
- Fresh Garlic
- 2 Eggs
- White Onion
- Spring Onion
- Green Chilis
- Thai Parsley
- Red Curry Powder
- Fish sauce
- Thai Chili Paste (red)
- Coconut Oil (use one with no flavor preferably!)
- Heavy Cream
Step 2. De-shell the crab and cut it into quarters
Before cutting the crab, you need to take off its shell. The crab you see us de-shell in this image is a female crab. You can tell by the big flap. Female crabs have eggs inside, which makes them that much more nutritious.
After you take off its shell, pull off the legs and crush them with something heavy.
We use the pestle from our mortar and pestle.
Then cut the crab in half…
And in half again,
This will give you 4 pieces or blocks of crab. You should have the legs there with their out shell crushed a bit.
You’ll put everything into the stir fry, including the crab’s outer shell pieces.
Step 3. Chop the garlic, white onion, and chilis
The smaller the slices of garlic, the more flavor you bring out for the next step…
Slice these up after cutting up the crab, and then get some coconut oil heating in your saute pan. Once the coconut oil is heated, put in the garlic first. Then after a couple minutes, put in the sliced chilis.
So you should at the point have some very delicious and almost intoxicating smells filling up your house.
Step 4. Add crab to the garlic mix
In no particular order,
Add in the cracked shell crab legs, the blocks of crab that you cut, and any outer shells you pulled off.
It will look nice a smokey like this:
This is when you will add the curry powder.
Along with curry powder, add in crushed black pepper.
The key with curry powder is to find one with only natural ingredients. Watch out for additives.
You can find good ones online. Simply Organic Red Curry Powder is a good curry powder that’s certified organic. This other one, Thai Red Curry Powder, is just as good for this crab curry recipe and many other Thai recipes as well.
This is the one we used for this crab curry stir fry:
Your local Asian market or perhaps your local grocery store’s international aisle might have a proper red curry powder as well. Red curry powder is really popular in America. It should be very attainable.
Let the flavors soak into the meat as it cooks.
A ceramic saute is ideal, unfortunately, I cannot find a good one here in my town in Thailand and am working with a teflon coated saute pan:/
I’m extra careful not to scratch it or overheat it.
But I’m on the lookout for a ceramic saute pan.
I might have to ship one here from the states.
Or have a friend or family member come bring me one when they come visit.
As you stir, add a bit of coconut oil if needed.
Next, the creamy curry sauce…
Step 5. Make Your Thai Crab Curry Stir Fry Cream Sauce
No crab curry is a real crab curry unless it has the creamy curry sauce.
These are the ingredients in the sauce:
- Heavy Cream
- Red Thai Chili Paste
- Fish Sauce
First, put heavy cream in a bowl and crack 2 eggs into it.
Then you will add the Thai Chili Paste.
This is the one we use.
It’s the BEST one you can find here AND in the states.
It’s very attainable in both countries.
Add in a teaspoon or 2 of fish sauce. The best fish sauces will be made from ONLY fish (such as anchovies) and salt. Ours is 90% anchovies and 10% salt.
Red Boat Premium Fish Sauce is a great one you can find in the states. Its ingredients are only anchovy and salt. It’s gluten free and nothing else is added.
Once the eggs, Thai chili paste and fish sauce are in the heavy cream, Whisk it in the bowl as if you’re making scrambled eggs for a minute.
The crab curry cream sauce will turn red like this:
Once it turns a bit red in color,
And the eggs are nicely blended in,
Add it to your stir-fry that’s cooking over low heat.
It will now look like this:
Step 6. Chop the green onion and Thai parsley
Chop these two up and add them in the saute.
You’ll stir them in and then you’re done.
I’ve included many pictures so you can see the cooking process.
This recipe is quite easy to make.
The only hard part is the initial crab dismantling. You might find the deshelling part fun, or harrowing, but yeah… it’s the hardest part of this whole easy-to-make and hard-to-eat Thai Crab Curry Stir Fry.
Once you toss in the spring onion and Thai parsley, you’re basically done.
You can use any parsley.
It doesn’t have to be Thai parsley.
All parsleys are pretty similar.
And that’s it! We’re done.
This is the final result:
Now get some napkins or a side plate to put your shells, and have fun:)
We hope you enjoy cooking this Thai Crab Curry Stir Fry!
Thai Crab Curry is a wonderful, authentic stir-fry recipe to make. We hope you enjoy it!
Thai Crab Curry Stir Fry Ingredients:
Please review the images and descriptions above for cooking directions.
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