1 tbsp vegetable oil
1 x 400ml can coconut milk
2 tbsp fish sauce
1 tbsp palm sugar
300g (10.5 oz) crab meat
1 cup betel leaves, Thai basil leaves or Italian basil leaves*
cooked vermicelli noodles, to serve
Curry paste
15 dried birds’ eye chillies
2 coriander (cilantro) roots
2 stalks lemongrass
4cm (1.5in) piece galangal, peeled and roughly chopped
4cm (1.5in) piece ginger, peeled and roughly chopped
3 garlic cloves
2 small red Asian shallots, roughly chopped
2 makrut lime leaves, destemmed and roughly chopped
1 tsp shrimp paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
1 tsp turmeric
This is amazing
So close to the actual Thai curry – you will be blown away
Question
I need 8 servings. Would I use all the curry paste and double the other ingredients that are added to the curry paste??
Response from Marion's Kitchen
Absolutely spot on – you got it! All the curry paste, and double the remaining ingredients. Enjoy!