Crab Coconut Curry

Total Time
25 mins
4 People

This crab coconut curry is a fantastic fusion of Thai and Cornish influence, which makes incorporating spider crab (or Cornish king crab) into your diet feel almost too easy. It’s a comforting, low fuss bowl of nutritional goodness that can be whipped up all year round, but especially as the days get lighter and spring-time veggies come in!


  • 250g Cornish king crab, picked meat
  • 400ml coconut milk
  • 500ml fish stock
  • 2 courgettes, spiralised
  • ½ broccoli, florets chopped and stalk sliced
  • ½ red pepper, sliced
  • 1 tbsp root ginger, grated
  • 1 tbsp sesame oil
  • 2 tbsp red Thai curry paste
  • 1 tsp brown sugar
  • 1 tsp soy sauce
  • Pinch of seaweed flakes


  1. In a large saucepan, heat your oil and add in the chopped peppers, broccoli, pepper and ginger. Stir fry for 3-4 mins on a high heat and then add in your curry paste, sugar and soy.
  2. Pour in the coconut milk and fish stock and simmer on a medium heat for 10-15 mins. Then add in your courgette noodles and crab for the final 3 mins cooking.
  3. Garnish with fresh coriander, red chilli and a pinch of seaweed flakes.

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