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