Black Pepper Crab & Green Curry Crab: Thai-Style Recipes

(Updated Version)

I’m stepping away from the usual curried crab and exploring something different (NAVA'S MASALA CRAB) - Thai-style crab. While cooking Thai dishes isn’t new to me, this time it’s Black Pepper Crab, Thai Style, and Green Curry Crab, Thai Style. The one ingredient that makes a world of difference in both dishes is Thai Basil, which you can grow effortlessly. The aroma of this famous herb is invigorating and adds a delightful depth to both dishes (THAI RED CURRIES).

The Black Pepper Crab offers a bold, savory flavor with tender crab meat coated in a fragrant, spicy black pepper sauce. Likewise, the aroma of Thai basil enhances the thick green curry, elevating the dish and the tender crab to new heights.

Basil Pepper Crab

Ingredients

6 medium flower crabs, shells removed and cut into two

3 green chilies, sliced

1/2 tbsp lime juice

A handful of Thai basil leaves

½ cup water

Salt to taste

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 dish out. 

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.

Stir, add palm sugar and cook until the oil splits.
Season with lime juice, fish sauce, and salt.

Add the fried crabs, stirring to coat them in the curry.

Turn off the heat and mix in the Thai basil leaves.
Garnish with sliced red bird's eye chilies.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).