Monday, July 4, 2016

Thai Green Crab Curry

Thai Crab Curry. The green style crab curry. The dry style curry. And when we speak about Thai green curries, much we have already spoken and I have shared as well? Remember? Otherwise, maybe best you flip to the recipes (Thai Green Fish Curry & Thai Chicken Green Curry)? Will be good as well because you can actually find out that, there are also the different types of Thai green curries. In fact, you can even make a vegetarian or vegan style by, of course, giving a twist and turn to the recipes, and you would have maybe coined your own version (Thai Vegetable Curry & Thai Yellow Chicken Curry). 

Now, coming back to this latest Thai curry. Tto tell you the truth, its my invention. Well, like I have already told you, the more you gain hands-on experiences in your kitchen, the better you get (Siamese Thai Laksa, Vegan Tom Yum Soup & Thai Fried Chicken). The better of course in terms of your own recipes. Thai Green Crab Curry. Obviously, you need crab and I used only the body because the legs or claws has gone into Indian Style Crab Soup (Crab Curry). Furthermore, green is the outcome of the green ingredients as listed below and of course Thai curries or their savory dishes (Shrimp Pad Thai Salad, Thai Fish Noodle Soup, Lamb Massaman Curry & Tom Yam Steamed Fish) must be spicy? This Thai Green Curry I must vouch will not let you down in the count of spiciness, tanginess and the scent, the other Thai food devouring in.  

For 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 curry paste
2 sprigs spring onion
6 green chillies
5 garlic
1/2 inch ginger
6 shallots
2 sprigs coriander leaves (with the stalks)
1/2 tbsp coriander powder
**blend/pulse these ingredients with some water for a thick paste

Other ingredients
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)
Enough oil

Mix crab with the ingredients listed above.
Heat enough oil and fry crab till light brown in colour.
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.
Season with salt, fish sauce, palm sugar and lime juice.
Pour 1/4 cup of water.
Stir and add crabs.
Stir all together, off the heat and combine in the basil leaves.

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