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
Craving Satisfied!!!
I went to One Chun Cafe & Restaurant (Michelin-starred) in Phuket Old Town and had this beautiful Crab Curry with Rice Noodles that I was craving really badly. So much so that I was almost planning another trip to Phuket just to eat that.
I decided to search for restaurants in Singapore that might serve the dish, to no avail. As a desperate measure, I decided to cook it myself and found this recipe. It was the first one I found and didn’t really expect much but it blew my mind. It was soooooo good I ate it all. The whole recipe of it hahaha.
It’s such a gem, thank you for sharing this wonderful recipe!
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!