Entree: New Caledonia – Southern Culinary Region – Coconut Crab Curry (Coconut milk-based curry with fresh crab and Pacific island aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 30 min

Ingredients

- 2 whole blue swimmer crabs, cleaned and halved, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 0.4 oz (12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (4 g) ground turmeric
- 1 tbsp (7 g) mild curry powder
- 1-2 small red chilies, sliced, to taste
- 1 1/2 cups (360 ml) coconut milk
- 1 cup (240 ml) water or light crab stock
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (4 g) sugar or palm sugar
- 4 kaffir lime leaves or 2 sprigs fresh thyme (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Salt to taste
- Steamed rice, for serving

Instructions

1. Rinse and clean the crabs, remove gills and stomach sac, halve or quarter as preferred; set aside.
2. Heat the oil in a large sauté pan or wok over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
3. Add the garlic, ginger, turmeric, curry powder, and chilies; cook, stirring, 1–2 minutes until aromatic.
4. Pour in the coconut milk and water (or stock), add the kaffir lime leaves or thyme if using, and bring to a gentle simmer.
5. Add the prepared crab pieces to the simmering sauce, cover, and poach for 8–12 minutes until the crab is cooked through and the meat is opaque. Turn pieces once during cooking to coat evenly.
6. Stir in the fish sauce, lime juice, and sugar; taste and adjust seasoning with salt or additional fish sauce.
7. Remove kaffir leaves or thyme sprigs, spoon the curry into a serving dish, garnish with chopped cilantro, and serve immediately with steamed rice.