Entree: Australia – Northern Territory – Mud Crab with Coconut (Mud crab cooked in a fragrant coconut curry with 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 30 min

Ingredients

- 2 mud crabs, cleaned and halved, approx. 1.5 lb (680 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated
- 2 stalks lemongrass, white parts bruised and chopped
- 2 tbsp (30 ml) red curry paste
- 14 oz (400 ml) canned coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) fresh lime juice
- 2 small red chilies, sliced (optional)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- Salt to taste

Instructions

1. Rinse and pat the cleaned mud crabs dry, then break into large pieces (quarters) so the curry can penetrate; set aside.
2. Heat oil in a large, heavy skillet or wok over medium-high heat. Add onion and lemongrass and sauté 3–4 minutes until softened. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in red curry paste and cook 1–2 minutes to bloom the spices. Pour in coconut milk and fish stock, bring to a gentle simmer, then add fish sauce and brown sugar; taste and adjust seasoning.
4. Add the crab pieces to the simmering coconut broth, nestling them so shells are mostly submerged. Cover and simmer 8–12 minutes, turning once, until shells are bright red and meat is opaque and cooked through.
5. Remove the lid, increase heat briefly to reduce the sauce slightly if needed, then stir in lime juice and sliced chilies. Adjust salt or fish sauce to taste.
6. Sprinkle with chopped cilantro and serve hot with steamed rice or crusty bread to soak up the coconut curry.