Southern Thai crab curry

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."
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  1. Step 1

    Remove the shell from the crab and crack the body and claws with the back of a cleaver
  2. Step 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 slightly
  3. Step 3

    Add the coconut milk and bring to a simmer
  4. Step 4

    Working quickly, add in the meat from the shell, the crab pieces and the torn clove basil leaves
  5. Step 5

    Season the dish with fish sauce to finish. It should be rich and buttery with the warming fragrance of clove