Coconut-Crab Curry

Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice

Chef Ohm Suansilphong of Fish Cheeks | New York
Yield: 4 to 6 servings

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Adapted by StarChefs | February 2019

INGREDIENTS:

Curry Paste:
50 grams halved and deseeded large dried chiles (prik cheefa haeng) 
16 grams finely chopped small dried chiles (prik keenoo haeng) 
8 grams finely chopped red Thai chiles
4 grams salt
30 grams thinly sliced galangal
50 grams thinly sliced lemongrass (white part only)
30 grams coarsely chopped garlic 
16 grams thinly sliced turmeric root
50 grams coarsely chopped fingerroot
80 grams shrimp paste

Curry:
2.4 liters coconut milk
70 grams finely chopped palm sugar
¼ cup plus 1 tablespoon fish sauce
¼ cup plus 1 tablespoon tamarind pulp

To Assemble and Serve:
Lump crab meat
4 makrut lime leaves, torn
4 to 6 betel leaves, finely chopped 
Steamed jasmine rice

METHOD:

For the Curry Paste:
To a bowl, add large dried chile halves and cover with hot water. Soak 10 to 20 minutes, until soft. Squeeze as much water out if chiles as possible and finely chop. In a mortar and pestle, combine all chiles and salt and pound to a paste. Add remaining ingredients, one at a time, in the order listed, making sure to pound each ingredient into a smooth paste before adding the next.

For the Curry:
In a pot over medium-low heat, combine coconut milk and Curry Paste. Bring to a simmer and add sugar, fish sauce, and tamarind pulp. Simmer until curry is rich and creamy. 

To Assemble and Serve:
Ladle hot curry into bowls and top with crab, makrut lime leaves, and betel leaves. Serve with hot rice.

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