• Thai yellow crab curry with vermicelli noodles (Asia Unplated with Diana Chan)Source: Asia Unplated with Diana Chan

Tender pieces of blue swimmer crab add extra luxury and lightness to this fragrant Thai yellow curry. 






Skill level

Average: 4.3 (48 votes)


  • 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: 15 minutes

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.