Soy-Free Spicy Crab Curry
Dive into the bold and vibrant flavors of this Soy-Free Spicy Crab Curry, a rich and aromatic dish that's perfect for seafood lovers. Made with fresh, succulent crab meat simmered in a silky coconut milk base, this curry is infused with a medley of warming spices like cumin, turmeric, coriander, and cayenne pepper for just the right amount of heat. Finely chopped onions, garlic, and tomatoes create a flavorful foundation, while hints of ginger and fresh cilantro brighten up every bite. What's more, this recipe skips soy-based ingredients, making it perfect for those with dietary restrictions. Ready in under an hour, it's an impressive yet surprisingly easy dish to serve alongside steamed rice or warm flatbreads, with a refreshing squeeze of lime to round out the flavors. A must-try for your next curry night!
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Recipe Information
Ingredients
- 500 grams Fresh cooked crab meat
- 400 ml Coconut milk
- 2 tablespoons Cooking oil (e.g., coconut or vegetable oil)
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomatoes, finely chopped
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper (adjust to taste)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 lime Lime wedges (for serving)
Instructions
Heat the cooking oil in a large, deep skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the chopped tomatoes and cook for 5–7 minutes until they break down and form a thick mixture.
Mix in the curry powder, turmeric, cumin, coriander, cayenne pepper, and salt. Cook for 1–2 minutes to toast the spices and develop their flavor.
Pour in the coconut milk and stir well to combine. Bring the sauce to a gentle simmer and allow it to cook for 10 minutes, stirring occasionally.
Add the fresh cooked crab meat, mixing gently to coat the crab in the sauce. Simmer for another 5–7 minutes to allow the flavors to meld, being careful not to overcook the crab.
Taste and adjust seasoning as needed, adding more salt or cayenne pepper for heat if desired.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or flatbread, and a wedge of lime on the side for a burst of freshness.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 9168 mg | 399% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 40.9 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2889 mg | 61% | |
*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.
