Thai Style Green Curry Crab

Thai Style 

Green Curry Crab 

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INGREDIENTS :

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

6 shallots

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 

INSTRUCTION:

 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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****Have a lovely week!*****

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

     
                                 

Spicy Crabs Songkhla Style

Spicy Crabs Songkhla Style

Ingredients:

(A)

 3 flower crabs

Some corn flour for coating

  (B)

5 shallots

 3 pieces bird chilies (cili padi)

3 pieces big red chilies

 2 stalks lemongrass

 3cm ginger

(C)

1 tablespoon curry powder

 1 tablespoon chili paste

 1 tablespoon oyster sauce

 1 tablespoon chili sauce

(D)

 1 tablespoon tamarind paste (asam jawa)

*pour in 50ml hot water, mix and set aside for few minutes before squeezing the juice)

 250ml water

*you might need less if you prefer less sauce

Salt and sugar to taste

1 egg, lightly beaten

Methods:

~Preparation

1. Clean and wash the crabs. Cut each crab into 6 pieces. Coat the cut surface with some cornflour (only coat when about to fry).

 2. Mill ingredients (B) till fine paste. 

~Cooking

1. Heat wok, add in 2-3 tablespoons cooking oil. Arrange crab pieces in wok (facing the coated surface directly in hot oil). Fry till turn golden brown. Dish up and set aside.

*Instead of deep fry in hot oil (which used a lot of oil!), we can choose pan fry to seal the meat.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com