Thai coconut curry crab
By VicentaLakin
Everyone knows October is the best season for crabs. But it's not bad for May. It's not big in May, but it's good. Personally, a big crab, the best way to cook is to steam, because the original taste of the crab is so fresh, it's enough to have a simple ginger juice, and too much sauce to cover up the sweetness of the crab itself. It's not a big head, but there's plenty more meat for spicy sauce, curry. It gives you a different taste. Today we're going to make a simple, delicious and beautiful exotic style: Thai coconut curry crabs。
Recipe Recommendations
- swimming crab 5 rats
- Thai curry paste appropriate amount
- milk 100 ml
- butter 20 grams
- pea appropriate amount
- onion half a
- coconut milk 100 ml
- ginger slices appropriate amount
- salt a little
- chicken essence a little
- Black pepper coarse grains appropriate amount
Steps for Thai coconut curry crab
1
The fresh-working shuttle crabs are washed, and the pan on the ginger is about 15-20 minutes
2
It's tempting to have a ferocious shuttle
3
When the crabs are warmed, the crab covers up, and the crabs' cheeks are removed
4
Then we split the crab in two
5
Lightly cremated butter
6
When the butter goes down, the onion smells
7
Join the peas and let's go
8
Add 100 ml of milk and 100 ml of coconut stew
9
Add two spoons of Thai curry
10
Crabs in steam
11
Put some onion silk and black peppers in the pot
12
Coconut curry crabs are ready
13
A perfect meal with a bowl of rice