Crab Curry with Wild Betel Leaves

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

Chef Nooror

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5 stars rating if you like it!

Done

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