Prep: 10 minutes
Total: 35 minutes
for the curry paste:
1/4 ounce sea salt
1/2 ounce long dried red chili
1/4 ounce dried Thai bird's eye red chili
1/2 ounce fresh Thai bird's eye chili
1/4 ounce garlic
1/2 ounce fresh galangal
1 ounce lemongrass
1 ounce wild ginger
1/2 ounce fresh turmeric
1 ounce shrimp paste for the curry:
24 ounces coconut milk
8 ounces chicken stock
1 1/2 ounces shallot
1 ounce fish sauce
1 ounce palm sugar
1 ounces peeled lemongrass stalk
1 ounces tamarind concentrate
1/2 ounces fresh galangal
4 fresh makrut lime leaves, plus 2 finely chopped
3 1/2 ounces crab meat
2 betel leaves, coarsely chopped
1. Make the curry paste: Mash everything together with a mortar and pestle. Start with the top ingredient and then work your way down. Do not move on to the next ingredient until the previous one become a paste. All ingredients should be mashed into a smooth paste.
2. Make the curry: In a medium saucepan over medium heat, bring the coconut milk, chicken stock, shallot, fish sauce, palm sugar, lemongrass, tamarind, and 4 makrut lime leaves to a simmer. Cook, stirring constantly, for 15 minutes, then strain, discarding solids.
3. Add in the crab, coconut curry, betel leaves, and 1 finely chopped makrut lime leaf and bring to a simmer. Make sure to constantly stir to prevent scorching the bottom of the pot.
4. Pour into a bowl (1 cup per serving) and garnish with the remaining finely chopped lime leaf. Serve with rice.