Ingredients with Measurements:
- 1 pound of crab meat
- 1 cup of roasted peanuts
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 can of coconut milk
- 1 cup of water
- 2 stalks of lemongrass, bruised
- 2 kaffir lime leaves
- 1 red chili, sliced
Special equipment needed:
- Mortar and pestle (for crushing peanuts)
Step-by-step instructions:
1. In a mortar and pestle, crush the roasted peanuts until they are coarsely ground. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. Add the curry powder, turmeric powder, salt, and sugar to the pot. Stir well.
4. Add the crab meat to the pot and stir until it is coated with the spice mixture.
5. Pour in the can of coconut milk and the cup of water. Stir well.
6. Add the bruised lemongrass stalks and kaffir lime leaves to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
8. After 20 minutes, add the coarsely ground peanuts to the pot and stir well.
9. Let the mixture simmer for another 10 minutes.
10. Remove the lemongrass stalks and kaffir lime leaves from the pot.
11. Garnish with sliced red chili.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Total fat: 28g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 700mg
Total carbohydrate: 13g
Dietary fiber: 3g
Total sugars: 5g
Protein: 26g
Substitutions for ingredients:
- Instead of crab meat, you can use shrimp, chicken, or tofu.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of vegetable oil, you can use coconut oil or canola oil.
- Instead of curry powder, you can use garam masala or turmeric.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use green curry paste instead of curry powder for a spicier flavor.
- Add a can of chickpeas or lentils for extra protein.
Tips and tricks:
- To save time, use pre-cooked crab meat.
- If you don't have a mortar and pestle, you can use a food processor to crush the peanuts.
- Taste the curry before adding the peanuts to adjust the seasoning if needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice and garnish with sliced red chili and chopped cilantro.
Garnishes:
- Sliced red chili
- Chopped cilantro
- Lime wedges
Pairings:
- Steamed rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Mango chutney
- Papadum
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the crab meat is cooked thoroughly before adding it to the pot.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kari Rajungan Kacang is a traditional Indonesian curry that combines crab meat with peanuts and spices. It is typically served with rice and is a popular dish in coastal regions of Indonesia.
Flavor profiles:
This curry is savory, nutty, and slightly sweet with a hint of spice from the curry powder and red chili.
Serving suggestions:
Serve the curry in a bowl with a side of rice and garnish with sliced red chili and chopped cilantro.
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Region: Indonesian