Whole30 Spicy Crab Curry
Dive into a bold and aromatic seafood masterpiece with this Whole30 Spicy Crab Curry recipe—a perfect blend of indulgence and health. Succulent fresh crab meat is gently simmered in a creamy coconut milk base infused with fragrant spices like turmeric, curry powder, and a touch of cayenne for a fiery kick. Enhanced with the tang of lime juice, savory fish sauce, and juicy diced tomatoes, this curry boasts rich layers of flavor that are both comforting and invigorating. Ready in just 40 minutes, it’s perfect for busy weekdays or special occasions. Garnished with fresh cilantro and green onions, this dish is best served over cauliflower rice or steamed vegetables for a wholesome, paleo-friendly meal that’s bursting with spice and flair. Perfect for anyone following Whole30 or simply looking for a healthy yet indulgent seafood recipe, this spicy crab curry will delight your taste buds and make a lasting impression.
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Recipe Information
Ingredients
- 500 grams fresh crab meat (lump or claw)
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper (adjust to taste)
- 400 milliliters full-fat coconut milk (unsweetened)
- 1 cup diced tomatoes
- 1 tablespoon fish sauce (Whole30-approved)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 stalks green onions, thinly sliced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Heat a large skillet or saucepan over medium heat and melt the coconut oil.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 additional minute until fragrant.
Add the curry powder, turmeric, and cayenne pepper to the skillet. Stir well to coat the onion mixture, allowing the spices to bloom for 1 minute.
Pour in the coconut milk and diced tomatoes. Stir well to combine, and bring the mixture to a simmer.
Add the fish sauce, lime juice, sea salt, and black pepper. Let the curry simmer gently for 10 minutes to thicken and develop flavors.
Carefully fold in the crab meat, making sure it's fully submerged in the curry sauce. Simmer for another 5 minutes to heat the crab through without breaking it apart.
Taste the curry and adjust seasoning, adding more cayenne pepper, salt, or lime juice as needed.
Garnish with freshly chopped cilantro and green onions before serving.
Serve the spicy crab curry hot, optionally over a bed of cauliflower rice or alongside steamed vegetables to keep it Whole30-compliant.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 26.7 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3806 mg | 81% | |
*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.
