Coconut Crab Curry

Servings: 6

Prep: 10 minutes

Total: 35 minutes

Ingredients

for the curry paste:

1/4 ounce sea salt

1/2 ounce long dried red chili

1/4 ounce dried Thai bird's eye red chili

1/2 ounce fresh Thai bird's eye chili

1/4 ounce garlic

1/2 ounce fresh galangal

1 ounce lemongrass

1 ounce wild ginger

1/2 ounce fresh turmeric

1 ounce shrimp paste

for the curry:

24 ounces coconut milk

8 ounces chicken stock

1 1/2 ounces shallot

1 ounce fish sauce

1 ounce palm sugar

1 ounces peeled lemongrass stalk

1 ounces tamarind concentrate

1/2 ounces fresh galangal

4 fresh kaffir lime leaves, plus 2 finely chopped

3 1/2 ounces crab meat

2 betel leaves, coarsely chopped

Directions

1. Make the curry paste: Mash everything together with a mortar and pestle. Start with the top ingredient and then work your way down. Do not move on to the next ingredient until the previous one become a paste. All ingredients should be mashed into a smooth paste.

2. Make the curry: In a medium saucepan over medium heat, bring the coconut milk, chicken stock, shallot, fish sauce, palm sugar, lemongrass, tamarind, and 4 kaffir lime leaves to a simmer. Cook, stirring constantly, for 15 minutes, then strain, discarding solids.

3. Add in the crab, coconut curry, betel leaves, and 1 finely chopped kaffir lime leaf and bring to a simmer. Make sure to constantly stir to prevent scorching the bottom of the pot.

4. Pour into a bowl (1 cup per serving) and garnish with the remaining finely chopped kaffir lime leaf. Serve with rice.