Cha Kdam | Cambodian Style Ginger Curry Crab

1. Detach crab claws from body (this recipe calls for 4 Dungeness crabs).
2. Sauté 2 tbsp of minced garlic with 2 tbsp of oil on medium high heat.
3. Add sliced ginger & green onions or chives as preferred and sauté for 2-3 minutes.
4. Add 1 cup of coconut milk, 1.5 tbsp of granulated chicken powder (Tatole brand), 2 tbsp of Chili Paste (Pantai Brand), 3 tbsp of Panang Curry Paste (Aroy-D Brand), 1 tbsp sugar, 2 tsp fish sauce (Three Crab Brand), 1 tbsp oyster sauce (Lee Kum Kee Brand), and 2 tbsp black pepper.
5. Add water to match desired consistency. Kroeung (Cambodian Lemongrass Paste) is optional.
6. Transfer crab into the stock.
7. Add 2 tbsp chili oil (optional).
8. Simmer on medium/high heat, covered, for 15-18 minutes.
9. Adjust to your liking.