Southern Thai Crab Curry Recipe
by Luke Farrell
2
30 minutes
Ingredients

  • 1 dorset brown crab, pre-boiled
  • 4 tbsp of coconut cream
  • 3 tbsp of southern Thai curry paste
  • 1 tbsp of palm sugar
  • 500ml of coconut milk, or more to get desired consistency
  • 1 handful of clove basil leaves, torn
  • 3 tbsp of Thai fish sauce
Method
1

Remove the shell from the crab and crack the body and claws with the back of a cleaver

  • 1 dorset brown crab, pre-boiled
2

Simmer the coconut cream until the oil separates. Then fry the curry paste in it until fragrant. Add the palm sugar to caramelise the paste slightly

  • 4 tbsp of coconut cream
  • 3 tbsp of southern Thai curry paste
  • 1 tbsp of palm sugar
3

Add the coconut milk and bring to a simmer

  • 500ml of coconut milk, or more to get desired consistency
4

Working quickly, add in the meat from the shell, the crab pieces and the torn clove basil leaves

  • 1 handful of clove basil leaves, torn
5

Season the dish with fish sauce to finish. It should be rich and buttery with the warming fragrance of clove

  • 3 tbsp of Thai fish sauce