Mud Crab in Thai Gren Curry is one of my all time favourite dish because this thick creamy curry got a burst of flavour. Thai Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is an savuory curry originally from Thai cuisine. The velvety “green” curry color derives from the color of processed thai lemon basil (daun kemangi) and green chillies. The “sweet” in the Thai language refers to the nice green color of it and nothing related with the taste. The additoon of coconut milk made the curry broth got mild creamy green color.
Gulai kepiting cabe hijau in Bahasa or gulai ketam lado mudo in Minangkabau is Indonesian green chilli-based curry that usually using blue crab instead mud crab. This spicy Padangnese style curry spice paste did’t contains shrimp paste on it, beside there’s none fish sauce and lemon basil leaves added (except for seafood), but gulai kepiting cabe hijau got more spice and chilli on it and that made the broth is hotter and more spicy than the Thai version. If you concern about the calories,you could to cut off the coconut milk (santan) and steamed the crab with similiar green chilli-based sauce like my Steamed Blue Crab in Green Chili Sauce.
Mud crab in hot and spicy Thai green curry recipe is so easy to replicate in your kitchen if you got the green curry paste. It can be found in most asian supermarket nearby your place, but if you want to made it from scratch, the result must be superb than the instant store brought. The main ingredients for the Thai green currys a broth consist of green curry paste, coconut milk, sugar, fish sauce, and Thai basil leaves. The consistency of it’s sauce varies with the amount of coconut milk used. Green curry paste is made of green chillies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, white peppercorns, shrimp paste and salt. The paste is sauteed with the cthick coconut milk (or with vegetable oil) until the oil is dripping is seen on the sauteed spice paste. Once the curry paste is throughly cooked over medium high heat, plenty of coconut milk and then the protein (meat, fish or prawn) and vegetables added. Then right after the broth is boiled, a pinch of palm sugar, dash or fish sauce added to adjust the taste. Finally, Thai basil are added just at the end of cooking for fragrance, but i love to add the lemon basil leaves within the spice paste too to enhanced the flavour.
I’m using female mud crab with roe/egg (kepiting telur) for this recipe, but you can replace it with any kind of crab. Beside, Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken. The green curry is usually eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. You can even make a Nasi Goreng Cabe Hijau or green chili fried rice too with green curry paste.
Thai Style Green Curry Crab Recipe:
- 1 medium size mud crab (about 700 gr)
- 1 tbsp kaffir lime juice
- salt and pepper to taste
- 1 tbsp vegetable oil
- 100 ml thick coconut cream
- 100 ml coconut milk
- 1 L water
Thai Green Curry Paste recipe :
- 12 green chilies (cayenne pepper), deseeded
- 6 green bird eye chillies, or more for preference hotness
- 6 shallots
- 4 cloves garlic
- 3 cm galangal root
- 3 cm ginger root
- 2 cm turmeric root
- 4 stalk lemongrass, use the soft white inner part only
- 6 corriander ROOTS (Yes, u read it well, THE ROOT OF CORRIANDER!)
- 1/2 cup fresh thai lemon basil leaves
- 1/2 tsp white pepper
- 1/4 tsp. coriander seed
- 3 Tbsp. fish sauce
- 1 tsp. shrimp paste
- 1 tsp. brown sugar
Thai green curry paste :
- Place all ingredients in a food processor, chopper, or blender.
- Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice.
- Heat up 1 tbsp oil in a heavy botton pan, saute all ingredient until done and the oil is separated and dripped out from the green curry paste
- Add the coconut oil and bring to boil, reduce the heat and simmer about 10 minutes.
- Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze there after.
How to make crab in Thai green curry :
- Clean the crab, discard the greyish green tomaley and save the egg/roe
- Mix the crab with salt, pepper and lime juice, marinade about 15 minutes in the fridge
- Drained and pat dry the crab, set aside
- Pour the water, coconut cream and coconut milk and green curry paste in a sauce pan, bring it to boil
- Add the crab and bring it to boil again, reduce the heat and simmer or about 10 minutes until the crab is done and the green curry sauce is thicken
- Garnish with lemon basil leaves and served immediately