Thai Fried Red Curry Crab is a popular Thai seafood dish featuring fresh crab cooked in a rich and aromatic red curry sauce.
泰式咖喱炒蟹是泰國非常受歡迎的海鮮菜式之一，在曼谷及泰國沿海地區的海鮮餐廳都十分常見。與大家熟悉的新加坡辣椒蟹不同，泰式咖喱蟹以紅咖喱醬、椰漿及雞蛋製作香濃醬汁，味道層次豐富而不過份辛辣。
泰媽媽經常煮這道菜式，我最深刻的印象並不是咖喱本身，而是那份濃稠幼滑的椰香咖喱汁。蛋香與咖喱完美結合，再加上青檸葉及青胡椒的獨特風味，簡單的材料卻帶來豐富層次，亦成為我一直難忘的泰國家常味道。
想在家中做出地道泰式咖喱炒蟹，其中一個關鍵就是咖喱汁的質感。廣東菜通常會利用生粉水埋芡，而泰國人則喜歡利用蛋汁令咖喱變得濃滑順口。這種做法不但令咖喱汁更富層次感，同時亦能讓醬汁更容易附著於蟹件表面。
這個家庭版食譜材料簡單，做法亦不複雜，即使在家中也能輕鬆重現曼谷海鮮餐廳的風味。配上一碗熱騰騰的香米飯，絕對令人食指大動。
Thai Fried Red Curry Crab is one of the most popular seafood dishes found in restaurants throughout Thailand. Unlike Singapore Chilli Crab, Thai curry crab is known for its rich and creamy curry sauce made with red curry paste, coconut milk and egg.
My Thai mum used to cook this dish regularly for the family. What I remember most was not the crab itself, but the rich, silky curry sauce infused with coconut milk. The combination of red curry, egg and coconut created a wonderfully creamy texture, while kaffir lime leaves and fresh green peppercorns added layers of aroma and flavour. To me, this dish represents the comforting taste of a Thai home kitchen.
One of the secrets to authentic Thai curry crab is the use of egg to thicken the sauce. While Chinese cooking often relies on a cornstarch slurry, Thai cooks commonly add beaten egg directly into the curry sauce, creating a rich and velvety finish.
This homemade version is simple enough for family cooking and allows you to enjoy the flavours of Thailand at home. Serve it with steamed jasmine rice to soak up every drop of the delicious curry sauce.
泰式咖喱炒蟹｜Thai Fried Red Curry Crab 食譜
泰式咖喱炒蟹 Thai Fried Red Curry Crab
Ingredients
- 2 pcs 蟹 Crab (洗淨去腮, 切件)
- 1 tablespoon 油
- 1 tablespoon 红辣椒醬 Red Chili Sauce
- 3 tablespoon 水 Water
- 1 tablespoon 椰糖 Plam Sugar
- 50 ml 椰漿 Coconut Cream
- ½ teaspoon 魚露 Fish sauce
- ½ 洋葱 Onion
- 4 pcs 青胡椒 Green hot pepper
- 2 pcs 青檸葉 Kaffir Leaves (去蒂，撕碎）
- 1 雞蛋 Egg
Instructions
- 燒熱油鑊，爆香红辣椒醬及洋蔥。
- 加入椰糖、水、魚露及椰漿煮成咖喱汁。
- 放入蟹件，以咖喱汁炒匀。
- 蓋上鑊蓋焗煮約八至十分鐘。
- 放入青檸葉及青胡椒。
- 盛起蟹件, 咖哩汁留於鑊中。
- 拌匀蛋汁，加進鑊中與咖喱汁再拌匀。將咖喱汁淋上蟹件，趁熱上桌。
Notes
- 想在家中做出地道泰式風味的咖喱蟹，其中一個關鍵就是咖喱汁要夠濃稠。與廣東菜常用生粉水埋芡不同，泰國人較常利用蛋汁令咖喱汁變得幼滑濃郁。 One of the secrets to a good Thai curry crab is a rich and creamy curry sauce. While Chinese cooking often uses a cornstarch slurry to thicken sauces, Thai cooks commonly use beaten egg to create a naturally silky texture.
- 蛋汁除了能增加咖喱的層次感和香氣外，亦能令醬汁變得濃滑，更容易均勻地包裹蟹件，提升整體口感。The addition of egg not only thickens the curry sauce but also adds richness and depth of flavour. The creamy sauce coats the crab beautifully, making every bite more satisfying.
- 曼谷部分受華人飲食文化影響的做法，會先在蟹件表面薄薄沾上一層生粉，再以熱油略炸或走油，幫助鎖住肉汁，令蟹肉保持鮮嫩。 In Bangkok-style curry crab recipes influenced by Chinese cuisine, the crab pieces are sometimes lightly dusted with starch and briefly deep-fried before cooking. This helps seal in the natural juices and gives the crab a firmer texture.
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