Thai Coconut Curry Crab
Materials
| Coconut Milk | 200 ml |
| Egg | 1 piece |
| Onion | 1/2 piece |
| Bell Pepper | 1/4 piece each (red and yellow) |
| Lemon | 3 slices |
| Garlic | 2 cloves |
| Ginger | 1 slice |
| Butter | 1 small piece (about 50 grams) |
| Salt | to taste |
| Sugar | to taste |
How To Make
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Clean the blue crabs, removing the non-edible parts such as the abdomen, heart, and gills, then cut them into small pieces.
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Beat one egg and coat the crab pieces with the egg mixture, allowing them to sit for a while.
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Slice the bell peppers into strips, chop the onion, and finely chop the garlic and ginger for later use.
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Heat a pot and add 20 grams of butter, sautéing the garlic and ginger until fragrant. Add the crab pieces and cook until the egg sets and the crab is half-cooked, then remove and set aside in a bowl.
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Heat the pot again, adding the remaining 30 grams of butter, followed by the chopped onion. After sautéing slightly, add the curry paste and 2/3 of the coconut milk. Stir and mix, then add a little water to continue simmering.
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Return the crab to the pot, adding a small amount of salt and sugar. After 5 minutes, add the bell peppers and lemon slices, pour in the remaining coconut milk, and cook until slightly thickened before plating.
