Indonesian Crab Curry Recipe

Summary

CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Cayenne pepper1 1⁄2 Teaspoon
 Grated fresh ginger1 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Garlic4 Clove (20 gm), minced
 Shallots5 , minced
 Chopped cilantro1⁄3 Cup (5.33 tbs) (Coriander Leaves)
 Lime zest1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Shrimp paste1 Teaspoon
 Grated coconut1⁄2 Cup (8 tbs)
 Milk2 Cup (32 tbs)
 Soy sauce/Tamari sauce2 Tablespoon
 Honey1 Tablespoon
 Cooked crabmeat1 Pound
 Cooked rice5 Cup (80 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2215 Calories from Fat 338

% Daily Value*

Total Fat 39 g59.6%

Saturated Fat 21.7 g108.7%

Trans Fat 0 g

Cholesterol 285.6 mg

Sodium 8201.2 mg341.7%

Total Carbohydrates 330 g110%

Dietary Fiber 10.4 g41.6%

Sugars 40.4 g

Protein 132 g264.9%

Vitamin A 124.5% Vitamin C 109.8%

Calcium 93.6% Iron 120.6%

*Based on a 2000 Calorie diet

Directions

1. In a stockpot combine cayenne, ginger, pepper, garlic, shallots, cilantro, lime zest, salt, shrimp paste, coconut, and milk. Bring to a boil and cook over medium-high heat for 10 minutes.
2. Add soy sauce, honey, and crabmeat. Heat through.
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