dinner · gluten-free · dairy-free
Southern Thai yellow crab curry
Fresh-pounded curry paste of galangal, turmeric, garlic, chili, white pepper, makrut lime peel and shrimp paste simmered with coconut milk and sweet crab meat. Serve with rice noodles or rice.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Blender or food processor.
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Method
-
1
Pound the galangal first, then the turmeric, garlic, chilies, peppercorns, lemongrass and lime zest, and finally the shrimp paste, into a fine paste. A blender with a splash of water also works.
-
2
Simmer half the coconut milk until it starts to separate, then fry the paste in it for 5 minutes until fragrant.
-
3
Add the rest of the coconut milk, fish sauce, palm sugar and lime leaves and simmer 10 minutes.
-
4
Fold in the crab and warm through without breaking it up too much.
-
5
Serve over rice noodles or rice.
