Thai curry coconut crab
By VicentaLakin
I used to make Thai curry crabs, but this time I tried to make them oil-free and to keep them healthy and satisfying. Ray
Recipe Recommendations
- Irish bread crab a
- cooking wine a little
- Citronella powder a little
- lemon juice a little
- mint leaves a little
- Thai curry a little
- coconut milk 200ml
- cheese a
- salt a little
- chicken essence a little
- fish sauce rarely
- spicy oil rarely
- milk fragrance
- burn
- half an hour
- ordinary
Steps for Thai curry coconut crab
1
Bread crab shells are tough, so they open the crab cap with scissors and keep the crab cap intact to prevent cracks2
Put cheese on the crab cap. Just fill it up3
Crab caps are covered with tin paper in ovens, 150 degrees can be baked for 10 minutes. Crab cream is abundant. Crab caps make it more delicious4
Put coconut and Thai curry in the pot5
Put the crab in. I didn't cut it into four pieces for the sake of beauty. I just cut it into two pieces, and add wine to make it for about 5-10 minutes6
Put the good crab cover in the pot and cook it together. Cover it, it needs to boil three times. Keep an eye on coconuts as they boil and spill. Moreover, different crabs, the number of slices different from the amount of boiling time required and the amount of time required to boil, the length of time taken to boil crab shells and only half-cut crabs, the number of boiling times, and in order to ensure that they are ripe, but cannot be overcooked, need to look at their appearance with experience. curry's color is getting deeper and deeper in the coconuts as time goes on. And then we'll add the sauerkraut, lemonade, a little bit of fish, a little salt and chicken7
Get out of the pans, keep the crabs intact, pour a few drops of hot oil and decorate them with mint leaves