Thai curry coconut crab + baked crab bucket (oil-free and healthy)
Overview
In the past, when making Thai crab curry, I put the crab in the pan first, but this time I tried to make it without oil to ensure health and satisfy the taste buds at the same time
Tags
Ingredients
Steps
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The shell of bread crab is hard, so use scissors to open the crab lid and ensure the integrity of the crab lid to prevent cracking
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Spread cheese on the crab lid, as long as it is completely covered
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Wrap the crab lid with tin foil and put it in the oven. Bake it at 150 degrees for 10 minutes (different oven temperatures and time settings are different). There is a lot of breaded crab paste. Covering the crab bucket with cheese slices and baking it will make the paste more delicious. If you don't like cheese, you can skip this step
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Add coconut milk and Thai curry into the pot
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Put the crab in. For the sake of appearance, I did not cut it into four pieces, but just cut it into two pieces. Add cooking wine to remove the fishy smell and cook for about 5-10 minutes
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Put the baked crab lid into the pot and cook together. Cover the pot and boil it for three times. During the boiling process, be aware that coconut milk can easily boil and overflow, so pay close attention. In addition, different crabs require different number of boiling times and boiling times depending on the number of pieces cut into them. Crabs with hard shells and only cut in half need to be boiled longer and boiled more often. In order to ensure that the inside is cooked, it should not be overcooked, so you have to observe its appearance based on experience. As it cooks, the color of the curry will gradually become darker and darker in the coconut milk. Then add lemongrass powder, lemon juice, a little fish sauce, a little salt and chicken essence
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Take it out of the pan and put it on a plate. When putting it on the plate, ensure the integrity of the crab. Pour a few drops of spicy oil on it and garnish with mint leaves
