Cooking Steps

1. 

   Step1:Maybe because Chinese crabs are more valuable. The restaurant is reluctant to put them. So a regular 168 curry crab has only one or two Crabs in it. Then it's full of a plate of side dishes and curry juice. It's better to eat with his juice. Also because in Shanghai, I will add a little sugar and maybe a little coconut milk. It's a little sweet.

2. 

   Step2:The curry crab in Thailand is simple. It's just for eating crabs. It's just curry. Stir fry onions and crabs. The key is eating crabs. Basically, there are few side dishes and curry sauce. There's no thick juice or sweet taste.

3. 

   Step3:Combine the curry crab of Chinese restaurant with that of Thailand. Make a private curry cra

4. 

   Step4:First, choose fresh crabs. This crab. Its heart still beats when it's opened.

5. 

   Step5:Open the crab six times. The pliers and legs are cracked. It's easy to taste when frying.

6. 

   Step6:First pour the potatoes into the oil pan. Stir fry until it is sand and add onion and curry sauce.

7. 

   Step7:This is the curry sauce I bought in Thailand. It tastes better than other curry sauces.

8. 

   Step8:Add water to onion, potato, curry sauce and coconut powder. If you use coconut milk, you don't need it. Add water and use coconut milk directly. Add a little sugar and fish sauce to the taste you want. There is no need to add salt.

9. 

   Step9:This is coconut powder I bought in Thailand. I can make all kinds of Thai food without him, such as pineapple rice. With it, it will increase the flavor of the fragrance.

10. 

    Step10:After the curry juice is well seasoned, stir fry the crab until it turns red. Within five minutes.

11. 

    Step11:Out of the pot.