Lemongrass Kaffir Lime Halal Crab Curry is a delightful Thai dish known for its aromatic and flavorful profile. Originating from the coastal regions of Thailand, this curry combines the freshness of lemongrass and the zesty notes of kaffir lime with succulent crab meat, creating a harmonious balance of flavors. The dish is enriched with coconut milk and a blend of spices, providing a creamy texture with a hint of heat from red curry paste. It’s a popular choice for seafood lovers seeking a taste of authentic Thai cuisine that is both halal and deeply satisfying. People love it for its vibrant taste and the exotic aroma that fills the kitchen during cooking.
Lemongrass Kaffir Lime Halal Crab Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Crab – 500 Grams
- Coconut Milk – 1 Cups
- Lemongrass – 2 Piece
- Kaffir Lime Leaves – 5 Piece
- Red Curry Paste – 3 Tbsp
- Fish Sauce – 2 Tbsp
- Brown Sugar – 1 Tbsp
- Onion – 1 Piece
- Garlic – 3 Cloves
- Ginger – 1 Tbsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
15 Grams
Saturated Fat
100 Mg
Cholesterol
800 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
4 Grams
Sugars
25 Grams
Protein
Directions
Step 1
Clean and prepare the crab by removing the shell and cutting into manageable pieces.
Step 2
Heat the vegetable oil in a large pan over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
Step 3
Add the red curry paste to the pan, stirring well to combine with the sautéed ingredients.
Step 4
Cook for 2 minutes until the paste is well incorporated.
Step 5
Add the lemongrass and kaffir lime leaves, followed by the coconut milk. Stir and bring to a gentle simmer.
Step 6
Add the crab pieces to the curry, ensuring they are submerged in the sauce. Cook for about 10-15 minutes until the crab is cooked through.
Step 7
Stir in the fish sauce and brown sugar, adjusting seasoning to taste. Remove from heat and serve hot with steamed rice.
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