Thai coconut curry crab
By VicentaLakin
It is not clear whether this is due to the large number of Chinese businessmen and that many Southeast Asian restaurants have emerged in recent years. The taste of exotic food is a very interesting thing, and surprises and a combination of thunderbolts are often more impressive. The classic combination of spices, curry and coconuts is one of the best impressions of Nanyang foods in the country, so let's introduce you today to a Thai-style curry crab and experience a summer wind in the South by the end of the autumn
Recipe Recommendations
Steps for Thai coconut curry crab
1
Crabs are washed, uneatable parts of the umbilical cord, heart, cheek, etc. are removed and cut into small pieces。
2
Hit an egg, cut the face of a crab and contact the egg fluid, and hold it for a while。
3
Pepper chops, onions shredded, garlic and ginger shredded。
4
Heated the pan, put in 20 grams of butter and grenad. Crabs pouring in, frying the egg condensation, and crabs pull out of the bowl。
5
Reheated the pot, at which point the remaining 30 grams of butter will be poured into the onions, a little curry sauce and two thirds of the coconut, mixed with a small amount of water to continue cooking。
6
Crabs are returned to the pot, with minimal amounts of salt and sugar, and after five minutes of cooking, with pepper and lemon tablets, pouring into the remaining coconuts, so that they can be filled with plates after a little juice。