Thai curry crab
By DionEbert
This is the season when crabs are gradually coming into the market. Around the Mid-Autumn Festival, crabs are gradually becoming fatter, so the number of times they eat crabs at home has increased. Generally, when cooking crabs at home, they are fried with meat crabs with ginger and onions, water crab and winter melon soup, and steamed crabs. This time, let's have a special one, cook a Thai curry crab. To make Thai curry crab, you must choose Southeast Asian curries. The taste is strong and not too spicy. Indian curries or domestic curries are slightly inferior. I think it's a good idea to cook sirloin with Indian curry. Try it next time. There is no Thai curry at home, but there is a packet of Indonesian oil curry that can be used instead. In addition to curry, coconut milk and milk are also used to highlight the aroma of the curry and at the same time the curry juice appears soft. There are also chili oil and fish sauce. Chili oil can adjust the spiciness of the curry and make the color look better. Fish sauce brings out the flavor of seafood and serves as the finishing touch of Thai curry crab. After saying so much, let's take a look at the practice:
Recipe Recommendations
- Rou Xie 2 only
- eggs in 1
- onion one
- green pepper one
- red pepper of 3
- coconut milk 125g
- fish sauce appropriate amount
- milk 250ml
- starch appropriate amount
- oil appropriate amount
- chives 50g
- chili appropriate amount
- butter appropriate amount
- salt appropriate amount
Steps for Thai curry crab
1
Prepare various materials to use.
2
Slice the peppers and onions, and cut the onions into sections.
3
The crab is shelled and divided into four.
4
Sprinkle some salt on the surface of the crab, mix well, then sprinkle with starch and mix well.
5
Add oil to the pan and heat it, and fry the crabs for 2 minutes.
6
Serve the fried crabs for later use.
7
Leave the oil in the pan and put the butter in the pan and melt it.
8
Add ginger, garlic, onion, and spring onion segments and stir fry until fragrant.
9
Add the oil curry and stir well until fragrant.
10
Add the fried crabs and stir fry together.
11
Add coconut milk, milk, and fish sauce and cook for a while.
12
Before starting the pan, add green pepper, red pepper, and chili oil and stir fry for half a minute.
13
Just beat another egg, put it in the pan and stir-fry until well.
14
The fragrant Thai curry crab is out of the pot.Thai curry crab Make Tips
1. To make Thai curry crab, it is best to use Southeast Asian oil curries. 2. The crab must tap its crab claws a few times to crack it before it can taste it. 3. The taste of fish sauce is a bit special, so you can not use what you don't like.