Spicy Crab and Tomato Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant tomato-based curry with tender imitation crab, coconut milk, and aromatic spices, reflecting Singapore's seafood fusion heritage. This Asian recipe, ready in about 40 minutes, pairs imitation crab meat, vegetable oil, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 onion (diced) and sauté 5 minutes until translucent.
2. Step 2: Add 2 garlic cloves (minced), 1 tablespoon ginger (minced), and 1 sliced red chili. Sauté 1 minute until fragrant.
3. Step 3: Stir in 2 tomatoes (diced) and cook 3 minutes until softened.
4. 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.
5. Step 5: Add 1/2 pound imitation crab meat (flaked) and 1/2 cup water. Simmer 5 minutes until heated through.
6. Step 6: Serve over 1 cup cooked rice.