Southern coconut curry of mud crab

Name: Southern coconut curry of mud crab
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; 2 tbsp fish sauce; Vinegar, to taste; Kalamasi lime juice, to taste; 2 tbsp coconut cream; Kaffir lime leaves, shredded; Scud chillis, coarsely bruised; 2 tbsp thick coconut cream, fresh

www.four-magazine.com

A true gem of a recipe from Michelin star chef, David Thompson of Nahm restaurant, Bangkok, recently featured in our last FOUR Asia edition.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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