- 2 whole crabs, cleaned and quartered
- 2 tablespoons yellow rice wine
- 1 tablespoon vegetable oil
- 5 cloves garlic, sliced
- 5 slices fresh ginger root
- 1 red bell pepper, diced
- 3 red chile peppers, sliced
- 1/2 cup coconut milk
- 2 tablespoons yellow curry powder
- 1 tablespoon water
- 1 teaspoon cornstarch
- Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.
- Heat oil in a wok over medium-high heat. Cook and stir crabs until coated with oil, 2 to 3 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in red bell pepper and red chile peppers; cook until slightly softened, about 1 minute.
- Pour coconut milk into the wok; add curry powder. Bring to a simmer.
- Mix water and cornstarch in a small bowl until cornstarch is dissolved; stir into the wok. Cook and stir until sauce thickens, about 5 minutes.