Serves 4
1⁄4 cup vegetable oil
4 teaspoons garlic
4 tablespoons ginger, finely chopped
4 teaspoons Thai curry powder
4 pounds steamed crabs, king or blue claw, quartered or halved
2 cans coconut milk
1⁄4 cup sugar
1⁄4 cup fish sauce
Fresh chilies, sliced
Picked coriander
In a wok or very large sauté pan, heat the oil over medium heat. Add the garlic, ginger, and curry powder. Cook until aromatic, about 2 minutes. Add the crab and toss in the curry seasoning briefly. Add the coconut milk, sugar, and fish sauce. Turn heat on high, and toss the crabs until the coconut milk is reduced to a thick sauce. Garnish the crab with chili slices and coriander. Pile crabs onto plates, and serve with cold beer and extra napkins!
