Heat a pan and add half of the coconut milk. Simmer until the oil separates, then add the red curry paste and stir until well combined. Add the remaining coconut milk and simmer until boiling.

Add the Ryukyu fish roe and stir occasionally to prevent sticking. When the roe starts to cook and the curry thickens, season to taste. (No fish sauce is added here because the curry paste is already salty. If you make your own paste, add fish sauce as needed.) Add the sliced kaffir lime leaves and chili peppers, and mix well. Once boiling, add the crab meat and gently fold it in. Cover and let it steam for 1 minute so the crab absorbs the curry flavor.