The Flight Deck Lounge's Vadouvan Crab and Coconut Curry Recipe

Vadouvan Crab and Coconut Curry

Vadouvan Crab and Coconut Curry

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Ingredients:

2 tbsp butter
1 cup thinly sliced shallot
6 cloves garlic, crushed and chopped
Pinch of kosher salt
1 tbsp vadouvan powder (or other mild curry)
3½ cups (2 cans) coconut milk
2 cups chicken stock
¼ cup fresh ginger, cut into matchsticks
1-1½ tbsp Vietnamese fish sauce, to taste
1 tsp sugar
1½ lbs picked Dungeness crab meat
2 cups packed, thinly sliced Napa cabbage
6 sprigs of cilantro, leaves only
2-3 tsp fresh Meyer lemon juice, to taste

Instructions:

Melt the butter in a wide-based soup pot. Gently sweat the shallots and garlic over low heat with a pinch of salt for 5 minutes, or until shallots are soft and beginning to caramelize on the edges. Add the vadouvan powder, ginger, and enough coconut milk just to cover. Simmer 2 minutes, stirring frequently, to bloom the spices.

Stir in the rest of the coconut milk and the chicken stock, cover the pot, and slowly bring to a low simmer. After 5 minutes, add the sugar and season with fish sauce to taste. Add the Napa cabbage and crab to the pot and warm through. Stir in the Meyer lemon juice to taste. Divide into four bowls, garnishing each with cilantro.