Keto Spicy Crab Curry
Indulge in the rich and exotic flavors of this Keto Spicy Crab Curry, a perfect low-carb recipe that’s bursting with spices and creamy goodness. Featuring tender fresh crab meat simmered in a luxurious coconut milk base infused with turmeric, cumin, garam masala, smoked paprika, and a hint of fresh green chili for an irresistible kick, this dish is a true celebration of bold flavors. Prepared in under an hour, the curry offers a silky texture enhanced by tomato paste and aromatic garlic and ginger, while freshly chopped cilantro adds a vibrant touch. Serve with lime wedges and pair it with cauliflower rice for a satisfying keto-friendly meal that’s both comforting and impressively flavorful. Whether you’re craving spicy seafood or exploring keto recipes, this crab curry is sure to become a favorite.
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Recipe Information
Ingredients
- 500 grams fresh crab meat
- 2 tablespoons coconut oil
- 1 medium, finely chopped yellow onion
- 4 minced garlic cloves
- 1 teaspoon, grated ginger
- 1 small, finely chopped fresh green chili
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 400 milliliters full-fat coconut milk
- 100 milliliters water
- 1 teaspoon, or to taste salt
- 2 tablespoons, chopped fresh cilantro
- 4 for serving lime wedges
Instructions
Heat the coconut oil in a large pan or skillet over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another minute until fragrant.
Add the turmeric powder, ground cumin, ground coriander, smoked paprika, and garam masala. Stir well to combine the spices with the onion mixture and cook for 1-2 minutes.
Add the tomato paste and cook for another minute to blend the flavors.
Pour in the coconut milk and water, stirring to create a smooth curry base. Let it simmer gently for 5 minutes.
Add the fresh crab meat and stir carefully to coat it in the curry sauce. Simmer for 10-15 minutes on low heat, allowing the flavors to meld.
Taste and season with salt as needed.
Garnish with freshly chopped cilantro before serving.
Serve the curry hot with lime wedges for an extra burst of flavor. Enjoy it as is or alongside low-carb cauliflower rice.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 7824 mg | 340% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 23.7 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3470 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
