Thai
Thai - Curries
Crab Curry
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 500g blue crab, cleaned and cut in half
- • 2 tbsp yellow curry paste
- • 1 tbsp curry powder
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 2 eggs, beaten
- • 4 kaffir lime leaves
Preparation Steps
1
Phase 1
Fry the yellow curry paste and curry powder in half the coconut milk until the oil rises and the paste is fragrant.
2
Phase 2
Add the crab halves and coat them well in the sauce.
3
Phase 3
Add the remaining coconut milk, fish sauce, and palm sugar; simmer for 10 minutes.
4
Phase 4
Drizzle in the beaten egg in a thin stream to form ribbons, then add the kaffir lime leaves.
5
Phase 5
Serve immediately with steamed jasmine rice.