THAI CRAB CURRY

THAI CRAB CURRY
Thai crab curry
3 medium sized crabs
1 tbl spoon Thai chilli paste
15 ml galangal
6 cloves chopped garlic
5 chopped shallots
1 tbl spoon ground coriander
Zest and juice of lime
15 ml lemongrass paste or 1 freshly chopped stalk of lemongrass
Salt to taste
5 ml shrimp paste ( optional)
2 cups coconut milk ( not cream)
2 tbl spoons fish sauce
1 tsp sugar
3-5 lemon or lime leaves
Black pepper
Cilantro as garnish

Prep time 15 minutes
Cooking time 15 minutes
Serves 4-6 people

Add chillies, galangal, garlic, shallots, coriander, lime, lemongrass, shrimp paste and salt. Use mortar and pestle and blend to a paste.

Simmer coconut milk for 5 minutes and add the paste. Cook for 2-3 minutes. Add crab, fish sauce, sugar, lemon of lime leaves and let it cook for 5 minutes. Serve with black pepper and cilantro leaves over white rice.

RECIPE AND PHOTO: Gail Lynn Daniels Joshi