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Yellow Crab Curry (Keang poo)

This recipe is from my grand mother. She lives in Pattalung, a very peaceful province in the south of Thailand, for entire life. She started cooking since she could remember. She passed her culinary skills and tips to me. By the time I realised, her kitchen has become my playground.


By the time I realised, her kitchen has become my playground.

Having Thai bay and Andaman Sea, Southern Thai cuisine clearly reflects its advantage through the unique flavour and incredible produce. Fish is the main protein in most of the dishes. It comes straight from the sea and takes a few hours before being served on the plate! Blue crab is such a gorgeous looking creature. The meat is naturally sweet and very succulent. It is good on its own but tasted even better in yellow curry. To balance the fishiness and sweetness, turmeric is nicely combined in curry paste to give a vibrant colour and refreshing aroma. Just before taking off the heat, Thai basil leaves are added to enhance taste and smell of the curry.


This curry goes very well with rice noodles. The flavour combination is just to die for….


I know you're waiting for this and here you go!!

Recipe

Southern-style Crab yellow curry, Thai basil and garlic rice noodles


INGREDIENTS:

For the curry paste –

· 10 Thai bird’s eye chillies

· 4 cloves of garlic

· 4 shallots

· 1 stem fresh galangal

· 2 stems of lemongrass

· 1 tsp of kaffir lime rind (optional)

· 1 stem fresh turmeric

· ½ tbs of black peppercorns

· ½ tbs of sea salt flakes

· 1 tbs of shrimp paste


For the curry sauce –

· 200 g of crab meat

· 3 tbs of the yellow curry paste

· 1 can of coconut milk

· 1 tbs of palm sugar

· 1 tbs of fish sauce

· 1 tsp of sea salt flakes

· 10 fresh Thai basil


For garlic rice noodle

· 2 tbs of vegetable oil

· 4 cloves of garlic

· 100g of rice noodle

· 1 tsp of sea salt

·

For the stuffed crab shell – (to make your dish look fancy...)

The shells

· 4 crab shells

Stuffing

· 100g of white crab meat

· 100g of raw king prawn

· 3 cloves of garlic

· 1 tsp of black pepper

· 1 coriander root

· 1 tbs of soy sauce

· 1 tsp of sesame oil

· 1tsp of sea salt

· 1 tbs of corn flour

Deep-frying

· 1 cup of plain flour

· 3 eggs

· 1 cups of panko bread crumbs

· Vegetable oil for deep frying


METHOD:

For the curry paste –

· Chop the chillies, garlic, shallots, galangal, lemongrass, turmeric, black peppercorns and kaffir lime rind and add them into

· Crush them into a smooth paste using pestle and mortar

· Add salt and shrimp paste to the paste, and mix the paste again

· Remove the curry paste from the mortar and leave it aside

For the curry sauce –

· Add 2 tbs of coconut milk into the heated saucepan

· Stir fry the paste for 10 minutes until fragrant

· Add 3 tbs of coconut milk to the pan and keep stir frying for 5 minutes

· Add the rest of coconut milk

· Season the sauce with palm sugar and sea salt

· Reduce the sauce to the right consistency then add Thai basil


For the garlic rice noodle–

· Add vegetable to the hot pan

· Add copped garlic in the pan and fry until turning light yellow

· Off the heat and leave it aside, the garlic will keep cooking and turn to golden brown

· Boil rice noodle in salted boiling water

· Transfer the boiled rice noodle into cold water

· Drain the water and mix the noodle with the garlic oil before serving


For the stuffed crab shell –

· Make the stuffing by mixing all of the stuffing ingredients except the crab meat in the pestle and mortar

· Fold the crab meat in the mixture

· Stuff the shells with the stuffing then steam the stuffed shells for 5 minutes

· Dust the steamed shells with plain flour, dip in beaten eggs and coat with the bread crumb

· Deep fry at 180c until golden brown





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