This week we’re featuring something a little different – a gorgeous recipe by Georgia East! She sent us a few of her foodie photos, and this Southeast Asian Coconut Crab Curry looked divine! So if, like us, you want to be making this at home, check out the recipe below. For more about Georgia and her amazing recipes, visit her website or check her out on social media (Facebook, Twitter, Instagram).

Southeast Asian Coconut Crab Curry

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Serves: 3 – 4


  • Mozambican Blue Crab portions (find them in the freezer section) or two large ready-prepared crabs
  • 1 tin of coconut milk
  • 1T of Thai red curry paste
  • 4 dried lime leaves
  • 1 brown onion, peeled and diced
  • 1 butternut, peeled, seeded and diced
  • 2T fresh lime juice
  • 1T Thai fish sauce
  • 1t salt
  • 1T coconut oil
  • Fresh coriander, for garnishing

Coconut Crab Curry Image 2


  • In a large shallow pot or wok, gently fry the diced onion in the coconut oil until soft and translucent. Add the red curry paste and stir through the onions. Add the butternut and turn up the heat to high for a few minutes. This slightly caramelises the butternut in the curry paste.
  • Turn down the heat and pour in the coconut milk. Add the dried lime leaves and allow to simmer for 20 minutes to infuse the lime flavour into the sauce and soften the butternut. Remove the lime leaves and discard. Season the sauce with the salt.
  • Stir through the Thai fish sauce and add the Blue Crab portions. Cover the pot or wok and allow to steam for 8 to 10 minutes until the crab is orange-red in colour. Remove from the heat.
  • Drizzle over the fresh lime juice and serve the Coconut Crab Curry topped with fresh coriander over steamed jasmine rice.

Sounds pretty amazing, right? Enjoy!