Rice, Grains & Curries · Asian Fusion
Blue Crab Curry Rice with Sunny-Side Egg
Whole small crabs simmer in a mellow coconut curry until the shells blush red and the sauce turns sweet with their juices. A runny egg over rice makes it rich, while tangy kimchi and pickled jalapenos keep things lively.
Test kitchen note: Crack the crab claws lightly with the back of a knife before simmering so the curry can seep inside and diners can get at the meat easily.
Method 6 steps
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Heat the oil in a deep skillet and cook the onion and garlic over medium heat for 5 minutes until soft.
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Sprinkle in the curry powder and stir for 1 minute, then pour in the coconut milk, stock and fish sauce.
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Add the crab halves, cover and simmer for 12 to 15 minutes until the shells are bright red and the sauce has thickened slightly.
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While the crab cooks, fry the eggs sunny-side up in a lightly oiled nonstick pan until the whites are set and the yolks still soft.
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Mound rice in the center of two shallow bowls, spoon the curry around it and set a crab on each portion.
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Slide an egg over the rice, tuck in a rosemary sprig and serve with kimchi and pickled jalapenos on the side.
That is the whole pie. Enjoy every slice.
Pairs well with
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