Coconut Crab Curry

Name: Coconut Crab Curry
Cuisine: Asian, Thai
Ingredients: for the curry paste; 1/4 ounce sea salt; 1/2 ounce long dried red chili; 1/4 ounce dried Thai bird's eye red chili; 1/2 ounce fresh Thai bird's eye chili; 1/4 ounce garlic; 1/2 ounce fresh galangal; 1 ounce lemongrass; 1 ounce wild ginger; 1/2 ounce fresh turmeric; 1 ounce shrimp paste; for the curry; 24 ounces coconut milk; 8 ounces chicken stock; 1 1/2 ounces shallot; 1 ounce fish sauce; Advertisement; 1 ounce palm sugar; 1 ounces peeled lemongrass stalk; 1 ounces tamarind concentrate; 1/2 ounces fresh galangal; 4 fresh kaffir lime leaves, plus 2 finely chopped; 3 1/2 ounces crab meat; 2 betel leaves, coarsely chopped

6 steps

Updated at: Thu, 17 Aug 2023 03:41:46 GMT

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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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