Entree: Micronesia – Northern Culinary Region – Coconut Crab Curry (Rich island-style coconut and spice stew made with fresh crab meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 2 whole crabs, cleaned and cracked, approx. 2 lb (900 g) total usable meat
- 3 tbsp (45 ml) coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 small red chilies, sliced
- 2 tbsp (30 ml) curry powder
- 1 tsp (5 g) ground turmeric
- 1 can 14 oz (400 ml) coconut milk
- 1/2 cup (120 ml) coconut cream
- 1/2 cup (120 ml) seafood or chicken stock
- 1 medium tomato, chopped (about 1 cup / 150 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) brown sugar
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 scallions (green onions), thinly sliced
- 2 tbsp (30 ml) chopped cilantro (coriander leaves)

Instructions

1. Rinse and pat the cleaned crabs dry. If not already cracked, crack claws and legs slightly so flavors penetrate during cooking.
2. Heat the coconut oil in a large heavy pot or wok over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the garlic, grated ginger, and sliced chilies; cook 1–2 minutes until fragrant. Stir in the curry powder and turmeric and toast gently for 30–45 seconds.
4. Pour in the coconut milk, coconut cream, and stock; stir to combine and bring the mixture to a gentle simmer.
5. Add the chopped tomato, fish sauce, lime juice, and brown sugar. Season lightly with salt and pepper, then simmer uncovered 5 minutes to meld flavors.
6. Add the prepared crabs to the pot, turning to coat them in the sauce. Cover and simmer gently for 10–12 minutes, turning once, until crab meat is cooked through and the sauce has thickened slightly.
7. Taste and adjust seasoning with additional fish sauce, lime juice, or salt as needed. If sauce is too thin, simmer uncovered 2–3 minutes more to reduce.
8. Garnish with sliced scallions and chopped cilantro. Serve hot with steamed rice or flatbreads.