Stir Fried Crab Curry Recipes

Steps:

• 1. Preparation, get everything ready first. 1. Crabs: Remove the tail flaps and cut each crab in half, from head to tail area. 2. Onion: halve then chopped. 3. Spring Onion and Thai Celery including the tops: chopped into 1 to 2 inch pieces. 4. As an alternate to coarsely ground black pepper, use whole peppercorns and crush them in a mortar. 5. Eggs, lightly beaten. Once everything is prepped, we are ready to begin.
• 2. Here is the curry sauce packet used.
• 3. With Thai families, there is usually more than one person helping in the kitchen, often times the prep work is done by the whole family and the best cook prepares the dish or directs others to prepare it, basically teaching in action.
• 4. Heat a splash of oil in your large wok or large pan on medium high heat. When hot, add the garlic, and since this is called a stir fry, so start stirring.
• 5. When the when garlic is browned up a bit, add the crab, keep stirring.
• 6. Sprinkle in about half of the black pepper, and you guessed it, keep stirring.
• 7. And stirring.
• 8. After a few minutes you will start seeing the shell turn red.
• 9. Add the onion.
• 10. And stir until the onion is softened up a bit, just a few minutes.
• 11. Add the remaining black pepper and stir that in.
• 12. Pour in the beaten eggs.
• 13. Stir for 30 seconds or so to distribute some of the egg.
• 14. Add the packet of curry sauce.
• 15. Stir some more.
• 16. Coming together beautifully. Liquid is water from the crabs as well as the sauce thinned out with that water.
• 17. Add the spring onion and Thai celery. A note about the celery, if you cannot find Thai or Chinese celery, use regular celery but cut 1 stalk into 3-4 ling pieces then dice plus chop up about 2-3 tops.
• 18. Stir again, almost done.
• 19. And there you go, Stir Fried Crab Curry. From heating the wok to this, maybe 10 minutes. This is the reason to have everything prepped and ready to go.
• 20. Pour everything onto a platter, ready to be served.

Steps:

• In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrots in oil. Add the peas, red pepper, ginger and garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add crab; heat through. Serve with rice if desired.

Steps:

• In a large bowl, combine the cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat. , In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper and remaining water to the skillet. Cover and cook for 2 minutes. Add tomatoes and beef. , For sauce, combine the cornstarch, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve with rice.