Thai Crab Curry with chiles, ginger, and lime leaves

Name: Thai Crab Curry with chiles, ginger, and lime leaves
Yield: Serves 4 to 6
Cuisine: Thai
Ingredients: 2 tablespoons fish sauce; 1 pound (455 g) cooked lump crabmeat, picked over for shell; 3 to 4 fresh makrut lime leaves (optional); 1 tablespoon sugar; Steamed jasmine rice, for serving; Freshly ground pepper; Fresh cilantro leaves, for garnish; 3 cloves garlic, chopped 2 large shallots, chopped; One 2-inch (5-cm) piece fresh ginger or galangal, peeled and finely chopped; 1 tablespoon ground coriander; 3 cloves garlic, chopped 2 large shallots, chopped; 1 stalk lemongrass, tender white parts only, finely chopped; 2 tablespoons grated lime zest; 2 cups (480 ml) well-stirred full-fat coconut milk; 1 teaspoon shrimp paste (optional); 2 seeded and chopped serrano or Thai chiles; 2 seeded and chopped serrano or Thai chiles; One 2-inch (5-cm) piece fresh ginger or galangal, peeled and finely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

A pungent spice paste gives this coconut-milk-based curry a kick, while lump crabmeat adds richness. Serve it with steamed jasmine rice.

Ingredients

Curry Paste

2 seeded and chopped serrano or Thai chiles
One 2-inch (5-cm

Asia
Americas
Thailand
United States
Fish course
Pescatarian
South East Asia
Gluten-free
California

Method

To make the curry paste, in a food processor, combine the chiles, ginger, garlic, shallots, coriander, lime zest, lemongrass, and shrimp paste (if using) and process until smooth. Alternatively, use a mortar and pestle to pound to a paste.

To make the curry, in a large saucepan, bring the coconut milk to a simmer over medium heat. Add the spice paste and stir it into the coconut milk un