Coconut Crab Curry Ramen

This is my take on Sri Lankan crab curry inspired by Mark Weins video. • Food in Sri Lanka - 1....
I added the shredded carrots and it works well. This is a spicy sweet coconut flavored curry that is perfect to serve with ramen or rice. This is the definition of unami. Try this recipe with any seafood you like and your taste buds will thank you.
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Spices:
Jonggavision Hot Pepper Paste
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Sesame seed oil
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Yellow Curry powder
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Instant Tom Yum Paste (Hot and Sour Soup), Por Kwan brand
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Rajah brand Garam Masala
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Sambal Oelek Chilli Paste
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Coconut cream
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#Coconutcrabcurry, #Seafoodcurry, #Ramencurry

[@EssayonsFG]

Alright Cajun Rob. You got me hooked on this recipe and I haven't even tasted it yet. I'm going to try and surprise my wife with this soon. If we record it, I'll make sure to mention and link your video.
I already shared this on my Facebook page so you may get a few folks coming over to check you out.
Take care,
Sapper Rob

[@PrimalCajun]

Thanks Rob. You're gonna love it and remember you can use any seafood that's available. The last time I made it with fresh clams the local store had from Virginia, shrimp and snow crab legs, remember to crack the crab legs open so that sauce gets inside.

[@GrowSomethinwithJeff]

Gatta top with the fresh veggies, That looks delicious!

[@mothergoose2677]

Looks great. I gotta try this one.
Hey Rob, Let's see you make something fresh from the garden. Eggplant, zucchini and such.

[@mothergoose2677]

Stuffed Peppers would be very good too.

[@PrimalCajun]

Fill in the blank. Hey Rob, I want you to cook ______________________ next.
Rob's Seafood Curry Recipe
Ingredients:
2 carrots grated
A thumb size piece of ginger shredded
1 medium onion chopped fine
1.5" of cilantro stalks chopped fine. I cut off the ends and use the fresh stalks
1 large sized tomato diced.
4 cloves of garlic diced
1/4 cup sliced cilantro for garnish
1/4 cup sliced green onions for garnish
Noodles: I used ramen but any thin noodles will work or it can be served over rice.
Seafood:
1 paella pack of seafood, it has octopus, clams, shrimp and squid in it
8-10 Stone crab claws
1 1/2 lb of fresh peeled shrimp
1 quart of shrimp stock, any seafood stock will work
NOTE: You can add any seafood you like, snow crabs, clams and blue crabs work just as well.
Spices:
1 heaping TBS of Jonggavision Hot Pepper Paste
1 tsp of Sesame seed oil
1 heaping TBS of yellow curry powder, I used Sherwood brand
1 TBS Instant Tom Yum Paste (Hot and Sour Soup), Por Kwan brand
1 tsp of Rajah brand Garam Masala
1 TBS of Sambal Oelek Chilli Paste
2 TBS of canola or olive oil to saute the vegetables.
1 5.6oz can of coconut cream
Directions:
Add 2 TBS of canola oil to pot on high heat, saute the onions and carrots first till soft.
Add the cilantro, garlic and ginger
Cook till vegetables are dry and most moisture is released and evaporated.
Add 1 tsp of Garam Masala and 1TBS of curry powder, cook spices a few minutes then add Tom Yum paste while stirring to mix with vegetables.
Add shrimp stock and simmer till reduced to almost a paste.
Then add tomatoes and a heaping TBS of the pepper paste, simmer tomatoes till it thickens again.
Add coconut cream with a little water to rinse out the can and 1 TBS of Sambal pepper paste
Simmer a few minutes to incorporate the flavors and add all the seafood with 2 cups of water
Simmer for 15 minutes while stirring till thickened a little
Turn off heat and let cool a few minutes to thicken
Serve over ramen or rice topped with cilantro and green onions, More Sambal hot sauce if you like it spicy!
Bon Appetite!!!