Curried Chile Crab

• 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

1. Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.
2. 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.
3. Pour coconut milk into the wok; add curry powder. Bring to a simmer.
4. 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.

crabs, yellow rice wine, vegetable oil, garlic, ginger root, red bell pepper, red chile peppers, coconut milk, curry powder, water, cornstarch

Taken from www.allrecipes.com/recipe/257937/curried-chile-crab/ (may not work)