LOCATION: Recipes >> Asian >> Crab Curry
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Crab Curry
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Crab Curry = Poo Choo Chee
2 Tbsp vegetable oil
1 1/2 tabs red curry paste
3/4 cup coconut milk
1 Tbsp fish sauce
1 tsp. sugar
1 tsp. shredded fresh Kaffir lime leaves
2 Tbsp Horopa basil leaves, chopped
500 g fresh cooked crabmeat
Heat oil in a saucepan over medium heat. Stir fry curry paste for
a few minutes to release flavours. Add coconut milk. Reduce heat
and simmer for a few seconds. Add fish sauce, sugar, lime leaves
and basil. Taste to see if extra fish sauce or sugar is needed to
balance flavours. Remove from heat. Steam or heat crabmeat in a
microwave or steamer, being careful not to overcook. Drain well.
Arrange on a serving plate, in a mound or shape of your choice.
Pour curry sauce over crab meat. Garnish with fresh coriander
(cilantro) and basil, serve with rice. Serves 4
Note: We can only use dry Kaffir lime leaves and have to use sweet
basil instead of Horapa, or leave out the basil entirely. 1 1/2
Tbsp curry paste makes this dish rather hot, I prefer using only
about 1-2 teaspoons.
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