Thai yellow crab curry with vermicelli noodles

Ingredients

• 2 tbsp coconut or vegetable oil
• 500 ml (2 cups) coconut milk
• 2 tbsp sugar
• 1½ tbsp fish sauce
• 250 ml (1 cup) water
• salt, to taste
• 2 cups uncooked blue swimmer crab meat
• 2 cups wild pepper leaf (bai cha plu), thinly sliced
• 250 g dried mung bean vermicelli noodles (glass noodles)
• coriander leaves, to serve

Chilli paste

• 3 dried red chillies, soaked in hot water for 15 minutes, drained and chopped
• 20 g fresh turmeric, peeled and sliced
• 50 g lemongrass, white part only, thinly sliced
• 30 g galangal, peeled and sliced
• ½ cup chopped coriander stems
• 4 makrut lime leaves
• 1 tbsp coriander seeds

Soaking time: 15 minutes

Instructions

1. For the chilli paste, place all the ingredients into a blender and blitz into a fine paste.

2. Heat the oil in a wok or saucepan over medium heat. Add the chilli paste and stir for 3-4 minutes or until fragrant and the oil has started separating. Add the coconut milk, sugar, fish sauce, water and a pinch of salt. Reduce the heat to low and simmer for 10 minutes. Add the crab meat and cook for another 2-3 minutes or until the crab is just cooked through. Add the sliced wild pepper leaf and stir until wilted.

3. Meanwhile, cook the vermicelli noodles in a large saucepan of boiling water according to the packet instructions. Drain the noodles and divide between 4 bowls, shaping into mounds. Pour over the curry, then garnish with coriander leaves and serve.

Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.