Coconut Crab Curry

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Step 1

Servings 6

Step 2

Prep 10 minutes

Step 3

1. Make the curry paste Mash everything together with a mortar and pestle. Start with the top and then work your way down. Do not move on to the next until the previous one become a paste. All should be mashed into a smooth paste.

Step 4

2. Make the curry In a medium saucepan over medium heat, bring the coconut milk, chicken stock, shallot, fish sauce, palm sugar, lemongrass, tamarind, and 4 kaffir lime leaves to a simmer. Cook, stirring constantly, for 15 minutes, then strain, discarding solids.

Step 5

3. Add in the crab, coconut curry, betel leaves, and 1 finely chopped kaffir lime leaf and bring to a simmer. Make sure to constantly stir to prevent scorching the bottom of the pot.

Step 6

4. Pour into a bowl (1 cup per serving) and garnish with the remaining finely chopped kaffir lime leaf. Serve with rice.

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