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.
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
- ★★★★★
Loved the balance of spice and sweet from the tomatoes. My family asked for seconds!
- ★★★★★
This curry was a hit at my dinner party! The coconut milk made it so creamy and the crab was perfectly cooked.
- ★★★★☆
Slightly bland for my liking, but the coconut milk added a nice touch. Next time I'll add more chili.
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