Curry Bread Crab

Overview

When I went to Thailand, I not only fell in love with the sea there, but also the curry there! I often recall the spicy, sweet and rich coconut flavor, so I decided to do it myself and take a lip and tooth journey!

Tags

• hot dishes
• thai food
• lunch
• dinner
• students
• bread crab
• coconut milk
• corn
• potatoes
• thai curry paste

Ingredients

Steps

1. 1 Thaw the frozen bread crab naturally and clean the shell with a small brush.

   

2. 2 Coconut milk

   

3. 3 Curry paste

   

4. 4 Peel the potatoes, cut the corn into cubes, fry in boiling water until half cooked and set aside.

   

5. 5 Remove the gills of the bread crab and cut it into pieces, keeping the crab shell intact (the crab shell is not easy to separate and is very hard. It cracked the first time but remained intact the second time)

   

6. 6 Coat the crab pieces in flour and fry them. Add water and curry and bring to a boil. Add coconut milk, potatoes and corn, cook for 3 or 4 minutes, and put on a plate. (Be careful not to stick to the pan. I forgot to take photos of the oil and cooking)

   

7. 7 The second time I made the crab shell, it was intact!