Crab Curry with Wild Betel Leaves

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The curry is spicy and salty and its color is yellow from turmeric. The dish is served with Thai noodles or rice vermicelli.

Recipe

PRE TIME: 20 min

COOKING TIME: 10 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

For the Southern curry paste
1 tbsp. Shallot
1 tbsp. Garlic
1 tbsp. Fresh turmeric
6 pc Serrano chilis
1 pc Cilantro root (Coriander root)
1 tbsp. Lesser ginger
0.5 tbsp. Black pepper
1 tsp. Kaffir lime zest
1 tbsp. Lemongrass, sliced
0.5 tbsp. Galangal
0.5 tbsp. Shrimp paste
For curry
1.5 tbsp. Vegetable oil
0.35 cup Southern curry paste
1 tbsp. Fish sauce
2 cup Coconut milk
1.5 cup Crab meat (steamed)
1 cup Wild Betel leaves (finely sliced)
1 tbsp. Palm Sugar

Directions:

Step 1

Chop all the ingredients for the curry paste.

Step 2

Pound all the ingredients, besides garlic and shallot, in a mortar into a fine paste. Add garlic and pound again. Add shallot last and pound again. The curry paste is ready.

Step 3

In a saucepan over medium heat, add vegetable oil and the curry paste. Stir and cook until an aroma develops.

Step 4

Gradually stir in the coconut milk, one scoop at a time for 3 times. Bring the mixture to a boil. Then add the remaining coconut milk, bring to a boil again, then add seasonings.

Step 5