Serves 4
Ingredients:
2 whole, boiled crabs
1 tbsp peanut oil
700 ml coconut milk
3 red chillies, chopped
2 tbsp fish sauce
4 kaffir lime leaves
Curry:
15 dried red chillies or 4 fresh, chopped
½ tsp each coriander seeds
10 gm fresh turmeric, chopped
4 garlic cloves, chopped
5 gm galangal, chopped
1 lemongrass stalk, white part only, chopped
1 red shallot, chopped
2 tsp shrimp paste or fish sauce
Finely grated rind of 1 kaffir lime
Method:
Discard gills and clean out yellow-brown tomalley. Cut crabs into quarters with a large sharp knife, then crack claws with the back of a knife and refrigerate until required.
For curry paste, drain and chop chillies, and dry-roast whole spices 15-20 seconds. Cool, then crush with a mortar and pestle. Add turmeric, garlic, galangal, lemongrass and a pinch of salt and pound to a coarse paste. Add shallot, shrimp paste chillies, and pound until smooth.
Heat oil in a large wok until hot. Add curry paste and stir until fragrant. Add coconut milk and bring to the boil, then add chillies, fish sauce and kaffir lime leaves, and simmer until well flavoured, 5-6 minutes. Add crab and turn crab over in the sauce until warmed through. Scatter with ginger, Thai basil and extra kaffir lime. Serve with steamed jasmine rice and lemon.
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