Nothing better than a hot and flavorful Thai dish and that too with Crabs in it. Crabs in need all the respect you can give in the prep and how how you cook it. This recipe is based on Alaskan Snow Crabs which have softer shells, cook well when baked and are easier to eat.

Crabs go really well in Thai Red Curry. You can try the same revipe with Chicken, Prawns and Scallops. You may need to do slight variations, for example Crabs are great when spicy, chicken So here is the recipe fot this aromatic dish. But first things first, preferences –

From the pantry – Kikomon Low Sodium Soy or Asin Kecap, Sri Racha Sauce, Thai Recipe Red Curry paste, Chakoah Coconut Milk, Thai Kitchen Fish Sauce. Feel free to use what you have at home or is available to you locally.

Vegetables of choice – you can get creative, but with Crabs best to keep it simple. I added Zucchini and Bok-choy this time and keep changing vegetables each time I make it.

Preparing the Crabs – clean the crab well and cut them around the joints using a scissor. Crack the shell or make incisions on the crab pieces. Put the crab pieces on an aluminium foil, add a little Red curry paste and Fish oil and mix. Cover the crab pieces in the aluminium foil and put it in a contatiner for baking. Pre-heat oven to 350F and bake the crabs for 7 to 9 minutes. Remove from oven and leave it wrapped.

Preparing the flavorful ingredients – grate ginger and garlic, get lemon zest and lemon juice, gently pound a 2 inch lemongrass stalk to release the juices. Keep dried or fresh basil ready.

Here are some tips – Use good quality coconut milk, lemongrass is not really needed so dont fret if you don’t have it around. Lemon juice, lime zest, lemon leaves, fresh basil will do the needful. When adding the coconut milk, add half first and mix a little cornflour to the other half, mix and then add.

Ingredients

• Oil – vegetable or olive oil 3 tablespoons
• Alaskan Snow Crab – 1
• Thai red curry paste – 3 Tablespoons
• Onion – half, chopped
• Thai green chilli – 4 (you decide how hot you want it)
• Coconut milk – 1 can
• Cornflour – 1 tsp
• Grated Ginger – 2 tbsp
• Grated garlic – 2 tbsp
• Lemon juice – 1 tbsp
• Pepper – 1/2 tsp
• Lime zest – 1 tsp
• Bok Choy – 2, cut in large pieces
• Fresh Basil – 1 sprig
• Zucchini – 1, cut in medium size pieces
• Lemongrass – 2 inch and pounded if available
• Lemon Leaf – 2 leaves slightly crushed if available
• Brown Sugar – 1/2 tsp
• Soy Sauce – 1 tbsp
• Fish oil – 2 to 3 tbsp
• Chilly Garlic Sauce like Sri Racha – 1 to 2 tbsp

Recipe

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• Clean the crab and cut into pieces using scissors making incisions so that the gravy can infuse into the crab meat. Wrap in aluminium foil and bake in the oven at 350F for 8 minutes. Some times I add Fish Oil and Thai red curry paste while baking the crab. Get creative!
• Heat oil on medium flame and add crab, onions and Thai red curry paste and saute for 3 minutes
• Add half of the coconut milk, with the other half mix cornflour and add. Add slit thai green chilli. Add ginger, garlic, fresh basil, lime juice (and if you have lemon leaf and lemongrass, can add that now). Mix well and let it cook for 5 minutes.
• Add other vegetables, fish oil, soy sauce, chilli garlic sauce, salt to taste, pepper, brown sugar and bring to boil and then simmer till you have the right consistency. Adjust with very little water only if you dont want the gravy creamy.
• Add lemon zest, mix and taste. Adjust for salt and heat.

Your flavorful dish is ready to eat with rice. You really dont need anything else with it.

Enjoy!