Southern Thai crab curry
This quick crab curry from Luke Farrell uses clove basil leaves, a type of Thai basil. Luke Farrell notes that this is "the perfect dish to enjoy with friends and lots of cold beer."
- Total:
Ingredients
- 1dorset brown crab, pre-boiled
- 4tbsp of coconut cream
- 3tbsp of southern Thai curry paste
- 1tbsp of palm sugar
- 500ml of coconut milk, or more to get desired consistency
- 1handful of clove basil leaves, torn
- 3tbsp of Thai fish sauce
Instructions
Step 1
Remove the shell from the crab and crack the body and claws with the back of a cleaverStep 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 slightlyStep 3
Add the coconut milk and bring to a simmerStep 4
Working quickly, add in the meat from the shell, the crab pieces and the torn clove basil leavesStep 5
Season the dish with fish sauce to finish. It should be rich and buttery with the warming fragrance of clove