Food by VICE

Coconut Crab Curry Recipe

A bit of elbow grease and love and you've got your own curry paste to make curry at home.

by Fish Cheeks
Jan 10 2018, 12:00am

Servings: 6
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.

Thai Food
coconut milk
fish sauce
palm sugar
crab curry
crab curry recipe
how to make curry paste