Curried Shrimp and Crabmeat

Preparation info
  • Makes

    4 or 5

    generous main-course servings
    • Difficulty


Appears in
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream

By Tung Nguyen, Katherine Manning, Lyn Nguyen and Elisa Ung

Published 2021

  • About

This luxurious, warmly spiced dish can be made without crab, if you prefer. We recommend using heavy cream. You can use coconut milk if you like, but it curdles when you add it to a hot curry. You must first cool the curry until it’s lukewarm (about 30 minutes), add the coconut milk, then slowly reheat the dish.


  • 3 Tbsp vegetable oil
  • ½ small sweet onion, chopped
  • tsp


In a large pot, heat the oil over high heat. Add half of the sweet onion and cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the curry powder, then lower the heat to medium-high and add the shrimp, remaining sweet onion, the lemongrass, 2 cups [