dinner · dairy-free
Coconut crab curry
Lump crab warmed through in a coconut red curry sauce with tender green beans. Sweet, gently spicy and quick, served over jasmine rice.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains fish and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Go through the crabmeat and remove any stray bits of shell. Trim the green beans and cut them into short pieces.
-
2
Warm the oil in a pan over medium heat and stir the curry paste in it for 30 seconds. Whisk in the coconut milk and bring it to a gentle simmer.
-
3
Add the green beans and cook for 5–7 minutes, until tender. Season with the fish sauce, then fold in the crab and heat it through, keeping the lumps whole.
-
4
Take the pan off the heat and squeeze in lime juice to taste. Spoon the curry over the warm jasmine rice.
