泰式咖喱炒蟹 Thai Fried Red Curry Crab
Thai Fried Red Curry Crab is a popular Thai seafood dish featuring fresh crab cooked in a rich and aromatic red curry sauce. Unlike Singapore chilli crab, the Bangkok-style version combines coconut milk, egg and red curry paste to create a creamy sauce that clings beautifully to the crab. This easy homemade recipe brings authentic Thai flavours to your kitchen.泰式咖喱炒蟹是泰國非常受歡迎的海鮮料理，以鮮蟹配上香濃惹味的紅咖喱醬製作而成。與新加坡辣椒蟹不同，曼谷風味的咖喱蟹會加入椰漿及雞蛋製作濃稠醬汁，讓咖喱香氣充分包裹蟹肉，在家也能輕鬆做出地道泰式風味。
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
Yves Tips !
炒出地道泰式咖喱蟹的小秘訣
How to achieve an authentic Thai-style curry crab
- 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.