I'm back home. I returned late last night from another travel-lust (Indian Spicy Crab Soup) which certainly was an absolute amazing exposure to a different culture. But let you tell you that people everywhere are the same because you meet the great, the good, the bad and the ugly characters. Still. travelling is a fantastic learning curve and experience (South Africa, Turkey, Norway/Denmark, Cambodia/Vietnam & Italy) to explore the world and to expand the mind. By travelling, I have learned to be more adaptable, complain less, appreciate my country and most importantly, appreciate my own life. Right now, I am still busy with unpacking and clearing the pending house work, so I shall stop at this point and let the recipe speak for itself (Krabi/Phuket). Showcasing the quintessential Thai flavours (Thai Green Vegetable Curry, Thai Chicken Green Curry & Thai Massaman Curry), Thai Green Crab Curry is spicy, tangy and wonderfully aromatic with basil leaves (Pepper Basil Crabs).
For the crab
5 crabs - clean and cut into two
1/2 tbsp corn flour
1/2 tbsp rice flour
1 tsp turmeric powder
Salt to taste
For the curry paste
2 sprigs spring onion
6 green chillies
1/2 inch ginger
2 sprigs coriander leaves (with the stalks)
1/2 tbsp coriander powder
**blend/pulse these ingredients with some water for a thick paste
1 tbsp fish sauce
One piece palm sugar (or as needed)
Lime juice (as needed)
Some basil leaves
Salt ( use sparingly as fish sauce is salty)
Mix crab with the ingredients listed above.
Remove and keep aside.
Leave about 5 to 6 tbsp of oil in the same pan/wok.
Add curry paste.
Fry and cook till aromatic and oil splits.
Pour 1/4 cup of water.