Coconut Chili Crab Recipe

Name: Coconut Chili Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 blue swimmer crabs (uncooked); 2 tablespoons oil; 4 garlic cloves, crushed; 1 tablespoon grated fresh ginger; 3 red chilies, chopped; 1/3 cup lime juice; 1/4 cup water; 2 tablespoons chili sauce (sweet Thai); 1 tablespoon fish sauce; 1 tablespoon tomato paste; 400 ml coconut cream; 1/4 cup chopped fresh coriander (cilantro); 3 green onions, sliced; steamed rice, to serve

Servings: persons

4 blue swimmer crabs (uncooked)
2 tablespoons oil
4 garlic cloves, crushed
1 tablespoon grated fresh ginger
3 red chilies, chopped
1/3 cup lime juice
1/4 cup water
2 tablespoons chili sauce (sweet Thai)
1 tablespoon fish sauce
1 tablespoon tomato paste
400 ml coconut cream
1/4 cup chopped fresh coriander (cilantro)
3 green onions, sliced
steamed rice, to serve

1
Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
2
Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
3
In the same wok, stir fry garlic, ginger and chili for 1 minute.
4
Add the juice, waer, sauces and paste and simmer for 2 minutes.
5
Blend in the coconut cream.
6
Bring to the boil then return the crab to the wok.
7
Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
8
Stir in the coriander and onions, then serve at once over steamed rice.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 blue swimmer crabs (uncooked), 2 tablespoons oil, 4 garlic cloves, crushed, 1 tablespoon grated fresh ginger, and more.

Yes, Coconut Chili Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Chili Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions