1Use the lime juice to wash crab carefully. Season the crab with ginger, minced chive, garlic, thyme in a large bowl.
2Pour oil into a preheated Corningware Retroflam pan. Make curry paste by mixing curry powder, salt and pepper. Add mixture to the hot oil.
3Add the crab along with the coconut milk, and stir till mixture thickens.
4Turn heat to low and allow crab to simmer in the curry for about 25 mins, covered.
5Garnish with coriander and serve crab with rice, toasted baguette, fried mantou, if preferred.