Recipe
July 2, 2014
Crab Curry With Betel Leaves Recipe
Step 1: Soak the vermicelli in a bowl of water for 5 minutes or according to package directions. Drain and set aside. For the red curry paste, soak the dried chiles in a bowl of warm water for 15 minutes or until rehydrated, then drain and chop.
Step 2: Pound the chiles and the remaining curry paste ingredients in a mortar with a pestle until smooth. Set aside.
Step 3: Fill a pan halfway with water and bring to a boil over medium heat. Add the vermicelli and cook for 1-2 minutes. Drain and rinse under cold water, then let stand in a strainer to drain completely. Use your hand or a fork to roll the vermicelli into small rolls. Place on a serving plate.
Step 4: Heat the oil in a pan over medium heat, add 3 tablespoons of the curry paste, and stir-fry for 1-2 minutes or until fragrant. Gradually pour in the coconut milk and bring to a boil. Season with the fish sauce, sugar, and lime leaves, then add the sliced betel leaves and cook for 1-2 minutes. Add the crabmeat and gently stir for 1 minute.
Step 5: To serve, ladle the curry into serving bowls and place each vermicelli roll on a betal leaf and top with a cilantro leaf and 2 strips of chile.
Reprinted with permission from Thailand: The Cookbook (2014, Phaidon)
Directions
Yield:
Step 1: Soak the vermicelli in a bowl of water for 5 minutes or according to package directions. Drain and set aside. For the red curry paste, soak the dried chiles in a bowl of warm water for 15 minutes or until rehydrated, then drain and chop.
Step 2: Pound the chiles and the remaining curry paste ingredients in a mortar with a pestle until smooth. Set aside.
Step 3: Fill a pan halfway with water and bring to a boil over medium heat. Add the vermicelli and cook for 1-2 minutes. Drain and rinse under cold water, then let stand in a strainer to drain completely. Use your hand or a fork to roll the vermicelli into small rolls. Place on a serving plate.
Step 4: Heat the oil in a pan over medium heat, add 3 tablespoons of the curry paste, and stir-fry for 1-2 minutes or until fragrant. Gradually pour in the coconut milk and bring to a boil. Season with the fish sauce, sugar, and lime leaves, then add the sliced betel leaves and cook for 1-2 minutes. Add the crabmeat and gently stir for 1 minute.
Step 5: To serve, ladle the curry into serving bowls and place each vermicelli roll on a betal leaf and top with a cilantro leaf and 2 strips of chile.
Reprinted with permission from Thailand: The Cookbook (2014, Phaidon)
Jean-Pierre Gabriel