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Southern Thai Yellow Crab Curry

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When I left Thailand and moved to Australia, this was the dish I missed the most. It’s an absolute stunner of a curry, but some ingredients were hard to source. Luckily for you, I’ve found all the substitutions to rustle up a comforting batch from your very own kitchen.

WATCH THIS RECIPE

SOUTHERN THAI YELLOW CRAB CURRY

PREP TIME

15 minutes
COOK TIME

15 minutes
SERVES

4
Ingredients

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 

Steps
Step 1

For the curry paste, soak the chillies in hot water for 15 minutes. Drain (reserve the soaking liquid) and place the chillies into the bowl of a food processor. Add all the remaining curry paste ingredients except the turmeric. Blend until smooth (add 1-2 tablespoons of the chilli soaking liquid if necessary to get a smooth blend). Transfer the paste to a bowl and stir through the turmeric. 

Step 2

Heat the oil in a saucepan over medium heat. Add half the curry paste (keep the other half in the freezer to use another time). Cook, stirring, for about 2 minutes to allow the aromatics to soften and mellow. Then add the coconut milk, ½ cup water, fish sauce and palm sugar. Simmer for 2 minutes to allow the palm sugar to dissolve. Stir through the crab meat and simmer for another 2-3 minutes. Taste and adjust the seasoning with more fish sauce and/or palm sugar if needed. Stir through the betel or basil leaves. 

Step 3

Serve alongside vermicelli noodles. 

Note Icon

Notes:

– Traditionally it’s customary to use betel leaves but I often use Thai basil or even Italian basil to get a similar herbaceous flavour. 

-Frozen curry paste will last up to 6 months in the freezer. Thaw overnight before using. 

-Use less curry paste for a milder curry. 

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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!

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