Entree: Micronesia – Southern Culinary Region – Coconut Crab Curry (Island-style coconut milk curry featuring crab and tropical aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 1 whole coconut crab, cooked and roughly chopped, approx. 2 lb (900 g) usable meat
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic (approx. 12 g), minced
- 2 tbsp (30 ml) fresh ginger, grated
- 1 stalk lemongrass, white part only, finely sliced
- 1–2 fresh Thai chiles, sliced (or 1 tbsp (15 ml) red chili paste)
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 ml) mild curry powder
- 1 can coconut milk, 14 oz (400 ml)
- 1/2 cup (120 ml) coconut cream
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) brown sugar or palm sugar
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1/4 cup (15 g) fresh cilantro or island herbs, chopped
- Salt to taste, about 1 tsp (5 g) to start
- Optional: 2 cups (100 g) chopped taro leaves or spinach

Instructions

1. If your crab is raw, steam or boil whole crab until cooked through, cool, then crack and roughly chop, reserving juices; if using pre-cooked crab, proceed to step 2.
2. Heat the coconut oil in a wide heavy skillet or Dutch oven over medium heat. Add the sliced onion and cook until translucent, about 5–7 minutes.
3. Add the garlic, grated ginger, sliced lemongrass, and chiles; cook, stirring, until fragrant, about 2 minutes.
4. Stir in turmeric and curry powder and cook 1 minute to bloom the spices. Pour in the coconut milk, coconut cream, and fish stock or water; bring to a gentle simmer.
5. Add fish sauce and brown sugar and taste; adjust salt and sweetness. If using taro leaves, add them now so they have time to soften.
6. Gently add the chopped crab meat and any reserved crab juices to the simmering sauce. Reduce heat to low and simmer uncovered for 8–12 minutes so flavors meld and crab warms through.
7. Finish with lime juice and chopped cilantro; adjust seasoning with salt or fish sauce. If sauce is too thin, simmer a few minutes more to reduce; if too thick, add a splash of water or stock.
8. Serve hot with steamed rice or flatbread and lime wedges.