Southern coconut curry of mud crab
A true gem of a recipe from Michelin star chef, David Thompson of Nahm restaurant, Bangkok, recently featured in our last FOUR Asia edition.
Ingredients
- 1 mud crab
- 240ml stock, water or coconut milk
- Pinch of salt
- Pinch of palm sugar
- Lemongrass stalks, bruised
- 3 slices galangal
- Kaffir lime leaves, torn
- 120ml coconut cream
- 2 tbsp southern style yellow curry paste
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