Recipe Corner: Nawamin’s curry

Also crush and grind the dried shrimps until they turn to coarse powder then remove them from the mortar.

Then mix the soaked chillies, grilled garlic and shallots in the food processor and add the dried shrimps.

Add the vegetable oil in the heated saucepan and stir fry the paste for five minutes before adding palm sugar. Keep stir-frying the paste for another ten minutes until it is caramelised. Finally, remove from heat and leave it to rest.

 

Crab meat in curry sauce:

Firstly, stir fry the curry powder with olive oil in a sauce pan until fragrant and keep adding milk to make the curry cream sauce. Add the chopped garlic, julienned onion, spring onion, green chillies, celery, and then the chilli paste and soy sauce.

Finally, throw in the crab meat and reduce the sauce to a low heat until serving

For the Thai rice:

Boil the rice on high heat until the water starts to run out and then continue to cook the rice on a low heat for another five minutes. Stir the rice and leave it in the pot covered with the lid.

Julienne the spring onions and the red chillies and then soak them in water together with the celery leaves. Serve the crab with the jasmine rice and top with extra curry sauce and garnished vegetables.