Malaysian Turmeric Coconut Crab Stew

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This vibrant Malaysian crab stew is simmered in a fragrant coconut gravy scented with turmeric, lemongrass, and dried chilies. The crab shells infuse the rich coconut milk with deep seafood flavor while the spices keep the dish lively and aromatic. Best enjoyed with steamed white rice to soak up every drop of the golden broth.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 7 gSugar
• 38 gProtein
• 720 mgSodium
• 950 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the crab

• 2 fresh mud crabs (about 900 g each), cleaned and cut into chunks (shells cracked)
• 1 tablespoon tamarind paste mixed with 3 tablespoons warm water
• 1 teaspoon fine sea salt

For the spice paste

• 8 dried red chilies, soaked in hot water for 15 minutes and drained
• 6 large shallots, peeled
• 4 garlic cloves, peeled
• 1 inch fresh ginger, sliced
• 1 inch fresh turmeric root (or 1 teaspoon turmeric powder)
• 1 teaspoon shrimp paste (belacan), toasted

For the coconut gravy

• 3 tablespoons vegetable oil
• 2 stalks lemongrass, bruised and tied
• 1 sprig fresh curry leaves
• 1 medium tomato, wedged
• 100 g okra (lady's fingers), trimmed
• 2 cups thick coconut milk
• 1 cup water or chicken stock
• 1 tablespoon palm sugar, grated
• 1 teaspoon salt, plus more to taste
• 2 fresh bird's eye chilies, lightly crushed (optional)

For finishing

• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 3 kaffir lime leaves, thinly sliced

Directions

1. Prepare the crab by rinsing the pieces under cold water, draining well, and tossing with the salt and tamarind water. Set aside while you make the paste.
2. Blend the soaked chilies, shallots, garlic, ginger, fresh turmeric, and toasted shrimp paste in a small food processor with 2 tablespoons of water until a smooth, thick paste forms.
3. Heat the oil in a heavy wok or deep saucepan over medium heat. Add the lemongrass and curry leaves and stir for 30 seconds until fragrant. Add the spice paste and fry for 6 to 8 minutes, stirring often, until the oil starts to separate and the paste turns a deep reddish-gold.
4. Pour in the coconut milk and water, stirring to combine, and bring the mixture to a gentle simmer. Add the tomato wedges and okra, then season with palm sugar and salt.
5. Carefully lower the crab pieces into the simmering gravy. Cover and cook for 8 to 10 minutes, spooning the coconut broth over the shells, until the crab flesh is just opaque and the shells turn bright orange.
6. Taste the gravy and adjust salt or sugar as needed. Stir in the bird's eye chilies if using and cook for 1 more minute.
7. Remove from heat and finish with the lime juice. Transfer to a shallow serving bowl and garnish with cilantro and sliced kaffir lime leaves. Serve immediately with steamed jasmine rice.

Cook’s Notes

• Use live or freshly killed mud crabs for the sweetest meat; blue swimmer crabs are a good substitute if mud crabs are unavailable.
• Remove the top shell and clean the gills and apron before cracking the body into pieces so the heat penetrates the flesh evenly.
• Do not boil the coconut milk vigorously once it is in the pot, as it can separate and turn greasy; keep the simmer gentle.
• For a richer, creamier finish, swirl in 2 tablespoons of cold coconut cream at the very end off the heat.
• Leftover gravy keeps beautifully overnight and tastes even better the next day, spooned over rice or used as a sauce for plain noodles.

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