Here is a crab curry that is quite different from the creamy curries I usually post or those I make during my Thai cooking workshops. However it is a curry that exists in Thailand and that I tasted several times in Bangkok. It is very different because on the one hand it is not made with curry paste, but with curry powder, and yellow Madras to boot. Then there is egg in the coconut milk, which gives a texture approaching a very soft flank. It cooks directly in the pan, in which it caramelizes slightly underneath and is served as is. Then simply place the curry on top and serve directly with a spoon. A delight and above all ultra-easy to make!<\/p> \n \n

Pour CURRY MOELLEUX JAUNE AU CRABE 2 personnes :<\/h2> \n \n

\n
• 400g of coconut milk<\/li> \n
• 2 teaspoons of yellow madras curry<\/li> \n
• 1 teaspoon of nuoc mam<\/li> \n
• 1 teaspoon of brown sugar<\/li> \n
• 50g of egg<\/li> \n
• 150g of crab meat<\/li> \n
• 1 spring onion (or chives) to serve<\/li> \n<\/ul> \n

  Instructions :\u00a0<\/h2> \n \n

  First, mix the coconut milk, yellow curry, sugar and nuoc mam.<\/p> \n \n

  \n

  <\/figure> \n<\/div> \n \n

  I do it in a wok but you can do it in a pan. Weigh the wok containing the coconut milk. You will see why. Let it boil and then weigh it again from time to time. You must lose 150g in total since the beginning of the operation. The water in the coconut milk will evaporate. By weighing the entire wok at the beginning and during cooking, you will know exactly when you have lost the 150g.<\/p> \n \n

  \n

  <\/figure> \n<\/div> \n \n

  When 150g of water have evaporated, pour the sauce obtained into a container and let it cool. Scrape the sauce well into the wok or pan. After 10 minutes, add the 50g of egg and mix thoroughly.<\/p> \n \n

  \n

  <\/figure> \n<\/div> \n \n

  For the crab, I take the nautilus crab meat at metro. If you don’t have access to this store through yourself or friends, you can get classic crab meat, but the best you can get.<\/p> \n \n

  \n

  <\/figure> \n<\/div> \n \n

  Pour 150g into a small 20cm pan. I took here a cast iron pan.<\/p> \n \n

  \n

  <\/figure> \n<\/div> \n \n

  Cook for 2-3 minutes and then pour the sauce over.<\/p> \n \n

  \n

  <\/figure> \n<\/div> \n \n

  Cover the crabmeat well, then put a lid on it and let it cook over low heat.<\/p> \n \n

  \n

  <\/figure> \n<\/div> \n \n

  The curry is ready when the center is still shaking. The underside of the curry will color deliciously and give delicious flavors. It almost caramelizes on the bottom and sides. Serve with white rice.<\/p> \n","protected":false},"excerpt":{"rendered":"

  Here is a crab curry that is quite different from the creamy curries I usually post or those I make during my Thai cooking workshops. However it is a curry that exists in Thailand and that I tasted several times in Bangkok. It is very different because on the one hand it is not made with curry paste, but with curry powder, and yellow Madras to boot. Then there is egg in the coconut milk, which gives a texture approaching a very soft flank. It cooks directly in the pan, in which it caramelizes slightly underneath and is served as is. Then simply place the curry on top and serve directly with a spoon. A delight and above all ultra-easy to make! <\/p>\n","protected":false},"author":1,"featured_media":53149,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-201958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/201958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=201958"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/201958\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/53149"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=201958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=201958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=201958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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