Entree: Micronesia – Southern Culinary Region – Coconut Crab Curry (Island-style coconut milk curry featuring crab and tropical aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

1 whole coconut crab, cooked and roughly chopped; approximately 2 lb (900 g) usable meat (estimated edible portion: 900 g)
3 tbsp (45 ml) coconut oil (selected from the listed options)
1 large onion, thinly sliced, about 8 oz (225 g)
4 cloves garlic (approximately 12 g), minced
2 tbsp (30 ml) fresh ginger, grated
1 stalk lemongrass, white part only, finely sliced
1–2 fresh Thai chiles (small bird's-eye chili example), sliced; selected instead of the listed red chili paste (estimated edible portion: 6 g)
1 tsp (2 g) ground turmeric
1 tbsp (15 ml) mild curry powder
1 can coconut milk, 14 oz (400 ml)
1/2 cup (120 ml) coconut cream
1 cup (240 ml) fish stock (selected from the listed options)
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) brown sugar (selected from the listed options)
Juice of 1 lime, about 2 tbsp (30 ml)
1/4 cup (15 g) fresh cilantro, chopped (selected from the listed options)
Salt to taste, about 1 tsp (5 g) to start
Optional: 2 cups (100 g) chopped spinach (selected from the listed options)

Instructions

1. If starting with raw crab, steam or boil the whole crab until cooked through. Let it cool, then crack and roughly chop it, reserving any juices. If using pre-cooked crab, proceed to the next step.
2. Heat the coconut oil in a wide, heavy skillet or Dutch oven over medium heat. Add the sliced onion and cook for 5–7 minutes, until translucent.
3. Add the garlic, ginger, lemongrass, and sliced chiles. Cook, stirring, for about 2 minutes, until fragrant.
4. Stir in the turmeric and curry powder and cook for 1 minute to bloom the spices. Add the coconut milk, coconut cream, and fish stock, then bring the mixture to a gentle simmer.
5. Stir in the fish sauce and brown sugar. Taste and adjust the seasoning. If using spinach, add it now and cook until it softens.
6. Gently add the chopped crab and any reserved crab juices. Reduce the heat to low and simmer uncovered for 8–12 minutes, until the flavors meld and the crab is warmed through.
7. Stir in the lime juice and chopped cilantro. Adjust the seasoning with salt or fish sauce. If the sauce is too thin, simmer it for a few more minutes to reduce; if it is too thick, add a splash of water or stock.
8. Serve hot with steamed rice or flatbread and lime wedges.