Spicy Crab and Tomato Curry with Coconut Milk
A vibrant tomato-based curry with tender imitation crab, coconut milk, and aromatic spices, reflecting Singapore's seafood fusion heritage. This singaporean-inspired asian ready in about 40 minutes pairs pound, flaked imitation crab meat, tablespoons vegetable oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1/2 pound, flaked imitation crab meat
- 2 tablespoons vegetable oil
- 1, diced onion
- 2, minced garlic cloves
- 1 tablespoon, minced ginger
- 1, sliced red chili
- 2, diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 1/4 cup tomato paste
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1/2 cup water
- 1 cup cooked rice
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 onion (diced) and sauté 5 minutes until translucent.
- Step 2: Add 2 garlic cloves (minced), 1 tablespoon ginger (minced), and 1 sliced red chili. Sauté 1 minute until fragrant.
- Step 3: Stir in 2 tomatoes (diced) and cook 3 minutes until softened.
- Step 4: Add 1 can coconut milk (13.5 ounces), 1/4 cup tomato paste, 1 tablespoon curry powder, and 1 tablespoon soy sauce. Simmer 10 minutes.
- Step 5: Add 1/2 pound imitation crab meat (flaked) and 1/2 cup water. Simmer 5 minutes until heated through.
- Step 6: Serve over 1 cup cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Crab and Tomato Curry with Coconut Milk take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spicy Crab and Tomato Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons vegetable oil from drying out.
Can I substitute ingredients in Spicy Crab and Tomato Curry with Coconut Milk?
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 Spicy Crab and Tomato Curry with Coconut Milk for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Spicy Crab and Tomato Curry with Coconut Milk?
Singaporean asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This curry was a hit at my dinner party! The coconut milk made it so creamy and the crab was perfectly cooked.
- ★★★★★
Loved the balance of spice and sweet from the tomatoes. My family asked for seconds!
- ★★★★☆
Slightly bland for my liking, but the coconut milk added a nice touch. Next time I'll add more chili.
