1. Heat the oil and stir-fry ingredients (A) until fragrant.
2. Add the curry powder and fry.
3. Pour in the coconut milk and bring it to a boil.
4. Add in the pineapple and crabs.
5. Cook until the sauce thickens.
6. Before serving, sprinkle the Vietnamese coriander on the crabs.
7. Add in salt, fish sauce, palm sugar and lime for taste.