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Thai   -   Crab Curry (Gaeng Poo Ta Lay)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 2 Teaspoons Cayenne
  • 2 Inch Galangal -- or teaspoon powered
  • 1/2 Teaspoon Black Pepper
  • 4 Cloves Garlic -- finely chopped
  • 5 Medium Shallot -- finely chopped
  • 1 Tablespoon Cilantro -- finely chopped
  • 1/2 Teaspoon Lime Zest -- finely chopped
  • 1/2 Teaspoon Lemon Grass -- finely chopped
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Shrimp Paste
  • 2 Cups Coconut Milk
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Sugar
  • 2 Pounds Crabmeat
  • 1 Tablespoon Cilantro -- chopped
Directions Place cayenne into a food processor, add garlic, shallots, cilantro, lime zest, lemon grass, salt and shrimp paste. Process into a paste. In a saucepan, simmer coconut milk over low heat until it reduces to half. Transfer paste from food processor into the coconut milk. Simmer for 5 minutes. Season with fish sauce and sugar. Stir until sugar is dissolved. Add crab and stir until crab is done. Transfer to a serving bowl and sprinkle with cilantro.
Serves 4
Time to Make 0:00

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