Learned this crab recipe from MIL and I love it to bits especially the sauce. When the crab is all gone and eaten I still keep the sauce {lol!} and eat it with rice. One thing though, this recipe is just no no no for those with sea food and peanut allergies. Thankfully, I don’t have allergies like that so I could indulge. I feel for those who have severe allergies like my mom and brother who loves to eat but has to control themselves. As for me, I can eat anything and the only adverse effect is me getting fat {hahaha! big news.} and getting a lot of breakouts and acne. But nothing body acne treatments can remedy.

On with the foodie. Fresh crabs I usually cut in half. Spring onions, that crunchy veggie with flowers {whose name escapes me right now} usually available in wet markets here in Phnom Penh, crushed garlic, and the curry-peanut sauce {can be bought ready made here}.

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Just saute garlic, then add the veggies, the crab and the sauce. Add salt, sugar to taste. Simmer till cooked and top with chopped spring onions.

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And voila! mouthwatering crab stir fried in curry sauce..

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Have a great weekend everyone!