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Stone Crab Claws in Red Curry Broth
Sweet stone crab claws nestled in a spicy Thai red curry broth, paired with soft ramen noodles.
Claws crack, broth ignites—Curry heat and ocean kiss—Luxury with flame
Ingredients
- 1 lb stone crab claws, cracked and cleaned
- 1 tablespoon Thai red curry paste
- 1 (13.5 oz) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime (plus extra wedges for serving)
- 4 portions ramen noodles (seasoning packets discarded)
- 1/4 cup Thai basil leaves
- 1/4 cup fresh cilantro leaves
- Kosher salt, to taste
Preparation
- In a large pot, simmer red curry paste in a splash of coconut milk over medium heat until fragrant, about 2 minutes.
- Add remaining coconut milk, fish sauce, brown sugar, and lime juice. Bring to a gentle simmer.
- Add cracked stone crab claws and cook until just heated through, about 5 minutes. Season with salt to taste.
- Meanwhile, cook ramen noodles according to package instructions; drain well.
- To serve, divide noodles among bowls and ladle over the hot curry broth with crab claws.
- Garnish with Thai basil, cilantro, and your choice of toppings: bean sprouts, sliced red chilies, crispy shallots, lime wedges, toasted coconut, Thai basil sprigs, and microgreens.