Cambodian-Style Red Curry Crab Stir Fry
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Recipe Intro From forkingwitharmani
This Cambodian-Style Red Curry Crab Stir Fry recipe is sponsored by Maine Seafood but all opinions are my own.
Maine’s pristine coastline stretches 3,478 miles along the cold, clean North Atlantic and has so much to offer when it comes to quality wild-caught and cultivated seafood options! CURRY over to www.SeafoodfromMaine.com for more information on where to find Maine Seafood and for easy and delicious recipe inspiration.
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Recipe Card
ingredients
- 6 ounces Maine Lump Crabmeat
- 2 tablespoons vegetable oil
- 1 cup ginger, thinly sliced
- 3 garlic cloves, minced
- 1 bunch scallions, thinly sliced
- 1 onion, sliced
- 2 tablespoons red curry powder
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 1 red bell pepper, thinly sliced
Method
Step 1
Heat vegetable oil in a wok on medium-high heat.
Step 2
Add the ginger and cook until ginger is nice and golden, about 3 minutes.
Step 3
Add the minced garlic and cook until it is light brown, stirring frequently, 1-2 minutes.
Step 4
Add onions, red curry powder, sugar and salt, stir to combine and cook on low heat for 2 minutes.
Step 5
Add the Maine crabmeat and fully mix the crabmeat into the sauce. Cook for 2 minutes.
Step 6
Transfer to a serving plate and garnish with red bell pepper and scallions.