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Ingredients
0 servings
curry paste
0.25 ouncesea salt
0.5 ouncedried red chili
long
0.25 ouncedrie bird's eye red chili
d, Thai
0.5 ounceThai bird's eye chili
fresh
0.25 ouncegarlic
0.5 ouncefresh galangal
1 ouncelemongrass
1 ouncewild ginger
0.5 ouncefresh turmeric
1 ounceshrimp paste
24 ouncescoconut milk
8 ounceschicken stock
1.5 ouncesshallot
1 ouncefish sauce
1 ouncepalm sugar
1 ounceslemongrass stalk
peeled
1 ouncestamarind concentrate
0.5 ouncesfresh galangal
4fresh kaffir lime leaves
plus 2 finely chopped
3.5 ouncescrab meat
2betel leaves
coarsely chopped
Instructions
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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