• Thai yellow crab curry with vermicelli noodles (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: 4.9 (27 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 kaffir 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.