Entree: Solomon Islands – Coconut Crab Curry (Island-style coconut milk curry with fresh crab and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 stalks lemongrass, white parts smashed and chopped, approx. 30 g
- 2 whole mud crabs, cleaned and cut into pieces, approx. 1 lb (450 g) each
- 1–2 bird’s eye chilies, sliced (adjust to heat)
- 2 tsp (4 g) ground turmeric
- 1 tbsp (8 g) mild curry powder
- 1 tsp (4 g) sugar
- 2 cups (480 ml) coconut milk (full fat)
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) salt, to taste
- Salt and black pepper to taste
- Fresh cilantro for garnish

Instructions

1. Prepare the crab: if whole, crack claws and cut carapace into pieces so the curry can penetrate the shells. Rinse and set aside. Pat dry.
2. Heat oil in a large heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes. Add garlic, grated ginger, and chopped lemongrass and cook 1–2 minutes until very fragrant.
3. Stir in turmeric, curry powder, and sugar; cook 30 seconds to bloom the spices. Add the sliced chilies.
4. Pour in the coconut milk and fish stock (or water) and bring to a gentle simmer. Season with fish sauce or salt and a little black pepper.
5. Add the crab pieces to the simmering sauce, turning to submerge. Cover and simmer gently for 10–12 minutes, stirring once or twice, until crab is cooked through and meat is opaque. Reduce heat and simmer uncovered 3–5 minutes if you prefer a thicker sauce.
6. Finish with lime juice and adjust salt and heat. Spoon curry into a shallow serving bowl and garnish with fresh cilantro. Serve hot with steamed rice or island bread.