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Green Curry Steamed Norwegian Snow Crab

Bring on the comfort food with this warm and inviting Green Curry Steamed Norwegian Snow Crab dish. It combines fresh vegetables, beautiful Norwegian snow crab and an array of spices for the ultimate flavor experience. Recipe courtesy of chef John Livera.

Cooking timeOver 60 min
Difficulty levelMedium



Sticky Rice

  • Soak glutinous rice overnight or for at least 6 hours ahead of making dish.
  • Prepare the sticky rice by rinsing the soaked rice until water runs clear.
  • Bring 3/4 cups of coconut milk, 1 1/2 cups of water, and 3/4 tsp of salt to a simmer and stir in the rinsed rise.
  • Simmer for 15 minutes on low heat and cover to keep warm while preparing remainder of dish.

Norwegian Snow Crab Cluster Prep

  • Set steamer with a screen and fill with water. Bring to a boil.
  • Set the clusters in the steam basket in one even layer.
  • Steam for 5-7 minutes and remove.
  • Remove shell by gently. Slice removed crab into 2 halves.
  • Set aside while preparing remainder of dish.

Curry Paste

  • Prepare your ingredients for curry paste: deseed and mince Thai chilies, mince lemongrass, mince fresh ginger root, peel and chop garlic, peel and mince shallot.
  • Combine Thai chilies, lemongrass, ginger root, garlic, shallot, coriander, cumin, white pepper, turmeric, shrimp paste, fish sauce, cilantro and water in blender and blend until smooth, scraping down the sides throughout. Set aside.


  • Prep vegetables: slice zucchini in lengthwise and slice on the bias 1/4", julienne carrot, julienne bell pepper.
  • Heat the canola or coconut oil in a cooking pot or wok.
  • Saute vegetables in heated oil for 2-3 minutes.
  • Add curry paste and saute for an additional 2-3 minutes.
  • Add remaining coconut milk and simmer over low until vegetables are nearly tender.
  • Add the snow crab clusters and simmer until warmed through.


  • Portion rice into shallow bowls, spoon curry next to the rice and arrange the crab clusters on top of the curry.
  • Garnish with cilantro leaves, sliced red chilies and a lime wedge.