Phuket Crab Curry
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2 people (maybe 3)
- 150g/5ozs. vermicelli rice noodles
- 300ml/10.6flozs. coconut milk
- 2 tablespoons red or yellow curry paste (see recipe here)
- 1 square cm of shrimp paste (or to taste)
- 300g/10.6ozs. cooked crab meat
- 1-2 tablespoons fish sauce
- 1-2 teaspoons palm sugar
Step 1 - Place a pot of water to boil and then cook the noodles until pliable and soft-around 5 minutes. Drain in a colander and set aside.
Step 2 - Add the coconut milk to a pot (I use the same one) and heat until boiling. Add the curry paste and shrimp paste and stir and press down until shrimp paste has dissolved. Add the crab meat and lower heat. Add fish sauce and sugar to taste (it depends on how salty or sweet you want it). Serve the curry with the noodles.