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Crab Curry
Gaeng Poo ta Lay
Preparation info
4 to 6
Servings- Difficulty
Easy
Appears in
Published 1981
The little beach restaurants lining the Gulf of Siam naturally use freshly caught crab for this curry. However, I have adapted this recipe to accommodate precooked crab, which is more readily available in our seafood shops.
Ingredients
| medium dried red chillies, seeded and chopped, or |
Method
Place the whole dried spices (red chillies, Laos and peppercorns) in an electric spice grinder or mortar and grind or pound to a powder. Of course, omit this step if ground spices are used. Empty this powder into the food processor; if not available, continue with the mortar and pestle. Add the garlic, shallots, coriander roots, lime zest, lemon grass, salt and shrimp paste and process or pound