Entree: Micronesia – National Cuisine – Coconut Crab Curry (Island-style coconut milk curry simmered with fresh crab and warm island spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 22 min

Total 32 min

Ingredients

- 2 whole fresh crabs, approx. 1.25 lb (570 g) each, cleaned and quartered
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 stalk lemongrass, white part smashed and finely chopped (or 1 tbsp (15 ml) lemongrass paste)
- 1–2 fresh red chiles (scotch bonnet or bird’s eye), sliced (adjust to heat)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) paprika
- 1 tbsp (15 g) curry powder (mild)
- 1 can coconut milk, 13.5 fl oz (400 ml)
- 1/2 cup (120 ml) coconut cream (optional for extra richness)
- 2 medium tomatoes, chopped
- 2 tbsp (30 ml) fish sauce or to taste (or 1 tbsp (15 g) salt)
- 1 tbsp (15 ml) brown sugar or palm sugar
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1/4 cup (15 g) chopped fresh cilantro or local island herbs for garnish
- 2 green onions, sliced for garnish
- Steamed white rice, for serving

Instructions

1. Rinse and pat the crab pieces dry. If using whole crab quarters, crack larger claws slightly so coconut sauce penetrates while simmering.
2. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
3. Add the garlic, ginger, and chopped lemongrass; cook 1–2 minutes until fragrant. Stir in sliced chiles, turmeric, paprika, and curry powder and cook 30–45 seconds to bloom the spices.
4. Add the chopped tomatoes and cook until they begin to break down, about 3–4 minutes. Pour in the coconut milk and coconut cream, stirring to combine. Bring to a gentle simmer.
5. Season the sauce with fish sauce (or salt) and brown sugar. Taste and adjust seasoning; the curry should be balanced salty, sweet, and slightly tangy.
6. Gently add the crab pieces to the simmering curry, nestling them into the sauce. Cover and simmer on low for 10–12 minutes until crab is cooked through and the sauce has slightly thickened.
7. Finish by stirring in lime juice and adjusting heat or salt as needed. Garnish with chopped cilantro and green onions.
8. Serve hot over steamed white rice, ladling crab and plenty of coconut curry sauce on top.