Green Curry Crab
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1 medium size mud crab (about 700 gr)
1 tbsp kaffir lime juice
salt and pepper to taste
1 tbsp vegetable oil
100 ml thick coconut cream
100 ml coconut milk
1 L water
Homemade Thai Green Curry Recipe From Scratch
Corriander Root for Making Thai Green Curry Recipe
Thai Green Curry Paste recipe :
12 green chilies (cayenne pepper), deseeded
6 green bird eye chillies, or more for preference hotness
4 cloves garlic
3 cm galangal root
3 cm ginger root
2 cm turmeric root
4 stalk lemongrass, use the soft white inner part only
6 corriander ROOTS + the leaves
1/2 cup fresh thai lemon basil leaves
1/2 tsp white pepper
1/4 tsp. coriander seed
3 Tbsp. fish sauce
1 tsp. shrimp paste
1 tsp. brown sugar
Thai green curry paste :
Place all ingredients in a food processor, chopper, or blender.
Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice.
Heat up 1 tbsp oil in a heavy botton pan, saute all ingredient until done and the oil is separated and dripped out from the green curry paste
Add the coconut oil and bring to boil, reduce the heat and simmer about 10 minutes.
Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze there after.
How to make crab in Thai green curry :
Clean the crab, discard the greyish green tomaley and save the egg/roe
Mix the crab with salt, pepper and lime juice, marinade about 15 minutes in the fridge
Drained and pat dry the crab, set aside
Pour the water, coconut cream and coconut milk and green curry paste in a sauce pan, bring it to boil
Add the crab and bring it to boil again, reduce the heat and simmer or about 10 minutes until the crab is done and the green curry sauce is thicken
Garnish with lemon basil leaves and served immediately
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