Southern Thai crab curry
This quick crab curry from Luke Farrell uses clove basil leaves, a type of Thai basil. Luke Farrell notes that 'the clove basil levels out any muddiness in the crab meat, rendering it sweet. It's the perfect dish to enjoy with friends and lots of cold beer.'
Ingredients
Metric
Imperial
- 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
Remove the shell from the crab and crack the body and claws with the back of a cleaver
- 1 dorset brown crab, pre-boiled
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
Add the coconut milk and bring to a simmer
- 500ml of coconut milk, or more to get desired consistency
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
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
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