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Thai Crab Stick Coconut Curry

A light and creamy Thai red curry made with coconut milk and Thai crab sticks, offering a gentle balance of savory, aromatic, and slightly spicy flavors. Perfect for those who enjoy Thai cuisine with a milder heat.

A light and creamy Thai red curry made with coconut milk and Thai crab sticks, offering a gentle balance of savory, aromatic, and slightly spicy flavors. Perfect for those who enjoy Thai cuisine with a milder heat. Ingredients Main Ingredients 200 g Seafoodking Thai crab sticks, cut into large chunks 250 ml coconut milk 150 ml water or light stock 1½ tbsp Thai red curry paste (adjust to spice level) 1 tbsp vegetable oil Vegetables ½ red bell pepper, sliced ½ zucchini or baby corn, sliced 4–5 cherry tomatoes (optional) Aromatics & Seasoning 2 kaffir lime leaves 1 tsp palm sugar 1½ tbsp fish sauce ½ tsp lime juice (optional, for freshness) Garnish Fresh Thai basil leaves Sliced red chili (optional) Method Cook the Curry Paste Heat vegetable oil in a saucepan over medium heat. Add Thai red curry paste and sauté until fragrant, and the oil begins to separate. Add Coconut Milk Pour in half of the coconut milk and stir well with the curry paste. Simmer gently for 2–3 minutes to release the aroma. Build the Curry Base Add remaining coconut milk and water or stock. Add kaffir lime leaves and bring to a gentle simmer. Add Vegetables Add bell pepper, zucchini, and tomatoes. Cook until vegetables are just tender. Add Crab Stick Gently add Thai crab sticks and simmer for 2–3 minutes only. Avoid overcooking to maintain texture. Season the Curry Season with fish sauce and palm sugar. Taste and adjust seasoning for a balanced savory-slightly sweet flavor. Finish & Serve Turn off the heat and add lime juice if desired. Garnish with Thai basil and sliced chili.

thai-crab-stick-coconut-curry

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