How to Cook Crab With Coconut Milk

Cooking crab with coconut milk has an exotic appeal that will make you feel as if you are dining in a different country. The curry dish is full of flavors and textures. A curry dish has a spicy flavor and the ingredients used varies according to personal tastes. The crab cooks in a coconut milk mixture, which infuses it with flavors. The coconut milk mixture makes a creamy sauce that you serve with the crab meat when it is finished cooking.

Things You'll Need

• 2 tbsp. vegetable oil
• Large cooking pot
• 1/2 cup red curry paste
• 3 crushed garlic cloves
• 1 tsp. minced ginger
• Two 12-ounce cans of coconut milk
• 2 pounds fresh crab legs

Instructions

1. Pour the vegetable oil into a large cooking pot. Heat the oil over high heat until it begins to sizzle.

2. Add 1/2 cup of red curry paste to the pot. Cook the curry for five minutes to heat it thoroughly.

3. Add the crushed garlic cloves and minced ginger to the hot oil. Saute until the ginger and garlic are tender.

4. Pour the coconut milk into the cooking pot. Bring the milk to a boil. Reduce the heat and simmer the milk for 15 to 20 minutes. Stir the milk until the liquid reduces.

5. Add the fresh crab legs to the cooking pot. Cover the cooking pot with a lid.

6. Cook the crab legs for five to eight minutes over low heat. Larger crab legs may take up to 10 minutes to cook. Remove the crab legs when the color changes.

Tips & Warnings

• Add other seasonings to the dish such as salt, pepper, bay leaves, thyme or fennel to customize the dish to your tastes.

• Thaw frozen crab legs in the refrigerator overnight before you cook them.

• Avoid overcooking the crab legs because it may make the meat chewy.

References

• My Filipino Recipes: Ginataang Alimango Crabs in Coconut Milk Recipe
• All Fish Seafood Recipes: Pinoy Crabs in Coconut Milk
• Alaska Seafood: Coconut-Red Curry Roasted Alaska Snow Crab Legs

Resources

• O Chef: Cooking Crab Legs