Let's rewind to what I mentioned earlier about Indian Crab Soup, also known as Nandu Rasam or Crab Rasam. This time, I took a break from the typical Indian-style curried crab dishes and ventured into something different - Thai-style crab. Cooking Thai dishes isn’t new for me (THAI VEGETARIAN EGGPLANT), and here we have Thai Green Curry Crab! It’s not the usual saucy, thick gravy kind of curry. Instead, it’s a dry-style dish, bursting with the quintessential Thai flavors and infused with the aroma of Thai basil leaves.
Thai Green Crab Curry
Ingredients
For the Crab:
3 flower crabs, cleaned and cut into 2
1 tsp turmeric powder
½ tbsp rice flour
1 tsp corn flour
Salt to taste
A splash of water
Mix all ingredients and coat the crabs well.
For the Green Curry Paste (blend together)
7 green chilies
4 shallots
5 garlic cloves
1 lemongrass stalk
1 inch ginger
½ tbsp coriander powder
Some water
Other Ingredients
Thai basil leaves, as needed
A small piece of palm sugar
Fish sauce, as needed
Bird's eye chilies (optional)
Lime juice to taste
Salt to taste
Oil as needed
Method
Heat oil and fry the crabs on both sides.
Leave about 4 tbsp of oil in the wok and add the green curry paste.
Cook with palm sugar until the oil splits.
Season with lime juice, fish sauce, and salt.
Garnish with sliced red bird's eye chilies.
To Blend
1 inch ginger
1 inch fresh turmeric
5 shallots
1-2 tbsp black pepper
Blend these ingredients with a little water until smooth.
Method
Heat oil and fry the paste until aromatic and the oil splits.
Add the crabs and stir them into the paste.
Pour in ½ cup water (add more for extra gravy), stir, and simmer until the
crabs are cooked.
Add chilies, basil leaves, lime juice, and salt.
Stir for a couple of minutes and serve.
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