Curried Chile Crab - cooking recipe

Ingredients

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

Preparation

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