Crawfish in Coconut Curry

seafood recipes

Crawfish Coconut Curry – Live Crawfish

If you have eaten Southern crawfish before, you will have most likely eaten them like peel and eat shrimp after they have been boiled in heaps of a salty Cajun style seasoning. You may be surprised to know that unseasoned they have almost no flavor, but they do have a nice texture. That said, they are best used in dishes with a high flavor profile.

cooking crawfish - Crawfish Coconut Curry

We purchase them live, steam and pick the meat from the tails to use in a variety of ways. Here’s a simple but delicious light curry we made, Crawfish tail recipe is:


Serves 2 people

  • 2 Tbsp. Canola Oil
  • 1 cup chopped Sweet Onion, such as Vidalia
  • 2 cloves crushed Garlic
  • 2 Tbsp. medium Curry Powder
  • ½ Tsp. crushed Red Chili Paste
  • 1 cup Light Coconut Milk
  • 3 Tbsp. Soy Sauce
  • 1 Tsp. ground Ginger Paste
  • ½ Tsp. ground Black Pepper
  • 1 cup halved Baby Belle Mushrooms
  • 1 cup Asparagus, cut into 1-inch lengths
  • 2 cups cooked Crawfish Meat
  • 1 cup fresh Mandarin Orange segments, seeds removed

Crawfish Recipe Direction

  1. In a large pan over medium heat sauté the onion in canola oil, stir in garlic, curry powder and chili.
  2. Add the coconut milk and soy sauce, ginger and black pepper, keep at a simmer.
  3. Then add the asparagus and cook until it is stir-fry tender.
  4. Add the mushrooms and crawfish meat and cook at medium heat until the mushrooms are just cooked.
  5. Stir in the orange segments and check seasonings to taste.
  6. This dish can stand alone dish but is also great served on steamed rice or Asian noodles.
Maggie Rosaine
Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the ...