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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 480kcal 24%
Fat 25g 38%
Saturated Fat 18g 90%
Carbohydrates 25g 8%
Fiber 2g 8%
Sugar 15g 30%
Protein 30g 60%
Cholesterol 150mg 50%
Sodium 1,200mg 50%

Percent Daily Values are based on a 2,000 calorie diet.

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Southern Thai Yellow Crab Curry | Marion's Kitchen

Name: Southern Thai Yellow Crab Curry | Marion's Kitchen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 x 400ml can coconut milk; 2 tbsp fish sauce; 1 tbsp palm sugar; 300g (10.5 oz) crab meat; 1 cup betel leaves, Thai basil leaves or Italian basil leaves*; cooked vermicelli noodles, to serve; Curry paste; 15 dried birds’ eyechillies; 2 coriander (cilantro) roots; 2 stalks lemongrass; 4cm (1.5in) piece galangal, peeled and roughly chopped; 4cm (1.5in) piece ginger, peeled and roughly chopped; 3 garlic cloves; 2 small red Asian shallots, roughly chopped; 2 makrut lime leaves, destemmed and roughly chopped; 1 tsp shrimp paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sea salt; 1 tsp turmeric

Prep 15m

Cook 15m

Total 30m

This Southern Thai Yellow Crab Curry is a flavorful and aromatic dish with tender crab meat, cooked in a creamy coconut milk-based curry. The homemade curry paste adds bold and spicy flavors with a touch of sweetness from palm sugar. Serve with vermicelli noodles for a complete and satisfying meal.