Paleo Spicy Crab Curry
Dive into the rich and vibrant flavors of Paleo Spicy Crab Curry, a delicious seafood dish that brings authentic spice and comfort to your table. Made with fresh crab simmered in a fragrant blend of coconut milk, tomatoes, curry powder, turmeric, and a touch of cayenne pepper, this recipe delivers bold taste with perfectly balanced heat. The curry is enriched by the addition of garlic, ginger, and onion, creating a luscious sauce that coats every succulent piece of crab. Customizable for your preferred spice level with optional green chilies, it's a Paleo-friendly meal that pairs perfectly with cauliflower rice or steamed vegetables. Ready in just 45 minutes, this gluten-free, dairy-free, and nutrient-packed recipe is the ultimate way to enjoy crab at home while staying true to your healthy eating goals.
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Recipe Information
Ingredients
- 2 lbs Fresh crab (cleaned and cracked)
- 2 tbsp Coconut oil
- 1 large Onion (finely chopped)
- 4 medium Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 2 medium Tomatoes (chopped)
- 1 cup Coconut milk (full-fat, unsweetened)
- 1 cup Fish stock or water
- 2 tsp Curry powder
- 1 tsp Turmeric powder
- 0.5 tsp Cayenne pepper (optional, adjust to taste)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 1 tsp Sea salt
- 0.25 tsp Freshly ground black pepper
- 2 tbsp Lime juice
- 2 medium Green chilies (slit, optional for extra heat)
Instructions
Heat coconut oil in a large skillet or deep pan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes, curry powder, turmeric powder, cayenne pepper (if using), and a pinch of sea salt. Stir well and cook for 5-6 minutes until the tomatoes break down and the mixture forms a thick paste.
Pour in the coconut milk and fish stock (or water). Stir to combine and bring the mixture to a gentle simmer.
Add the cleaned and cracked crab pieces to the pan. Cover with a lid and let it cook for 12-15 minutes, turning the crab pieces occasionally to ensure they're coated in the curry sauce.
Taste the curry and adjust the seasoning with additional sea salt, black pepper, or lime juice as needed.
If using green chilies for extra heat, add them to the curry in the final 5 minutes of cooking.
Garnish with freshly chopped cilantro before serving.
Serve hot in bowls, optionally paired with a side of steamed vegetables or cauliflower rice to keep it Paleo-friendly.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 7054 mg | 307% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 22.8 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4157 mg | 88% | |
*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.
