Spiced Crab and Coconut Curry

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and aromatic coconut curry featuring tender crab meat simmered with warming spices and fresh herbs. This Thai-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs crab meat, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Thai cuisine 380 cal/serving

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Ingredients

12 oz, picked over for shells crab meat
1 can (13.5 oz) full fat coconut milk
1 medium, finely chopped onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp red curry paste
2 tbsp vegetable oil
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp lime juice
1/4 cup chopped fresh cilantro
1 small, sliced (optional) green chilies

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 4 minutes until translucent.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Add 2 tbsp red curry paste to the skillet and cook, stirring, for 2 minutes until the oil separates and the paste darkens slightly.
Step 4: Pour in 1 can (13.5 oz) full-fat coconut milk, stir well to combine with the curry paste.
Step 5: Add 12 oz crab meat, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer gently for 5 minutes to let flavors meld.
Step 6: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Garnish with sliced green chilies if using and serve hot over jasmine rice.