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–+ servings
Photo shows a bowl of yellow curry crab with a slice of fresh lime
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5 from 1 vote

Yellow Curry Crab

An easy and delicious meal to make when fresh dungeness crab is in season.
Prep Time10 minutes
Active Time50 minutes
Total Time1 hour
Course: Curry
Cuisine: Gluten Free, Thai
Keyword: crab, Curry, Thai Curry, Yellow Curry
Yield: 4 servings
Calories: 485kcal
Author: 2 Cooks in the Kitchen

Materials

  • 1/4 Cup Coconut Oil
  • 3 Tbls Yellow Curry Paste
  • 2 Three Inch Pieces Lemongrass pounded.
  • 1 Small Butternut Squash peeled and cut into bite size pieces
  • 1 Can Coconut Milk or Cream
  • Water as needed
  • 1 Tbls Sugar
  • 1 Tbls Fish Sauce
  • Juice of 1 Lime
  • Meat from 1 1/2 Crab approx 3/4 lb
  • Lime Wedge for serving

Instructions

  • Heat the coconut oil in a large soup pot over medium heat. Add the lemon grass and curry paste and stir thoroughly. Cook for 5 minutes.
  • Add the butternut squash pieces and the coconut milk. If needed add a little water to bring the liquid up the squash level in the pan. Return to a boil, reduce heat and let simmer for 40 minutes.
  • Add the fish sauce, sugar, lime juice and crab. Stir well and let cook until the crab warms up, about 2 minutes.
  • Serve in a bowl with a lime wedge.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Calories: 485kcal | Carbohydrates: 29g | Protein: 20g | Fat: 35g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 1085mg | Potassium: 1065mg | Fiber: 4g | Sugar: 8g | Vitamin A: 21726IU | Vitamin C: 48mg | Calcium: 165mg | Iron: 5mg