Spiced Crab and Coconut Curry
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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Spiced Crab and Coconut Curry take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Crab and Coconut Curry?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Spiced Crab and Coconut Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Crab and Coconut Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Crab and Coconut Curry gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
