Ingredients:
For the chilli paste/oil:
10 dried red chillies
10 dried shrimps
8 cloves of garlic
6 shallots
3 tbs of palm sugar
1 tsp of sea salt flakes
3 tbs of vegetable oil
For the crab meat in curry sauce:
200g of white and brown crab meat
2 tbs of mild curry power
2 tbs of olive oil
2 cup of full fat milk
2 onions
1 green celery, including the leaves
3 stems of spring onions
3 green chillies
2 tbs of the chilli paste (above)
2 tbs of soy sauce
For the Thai Jasmine rice:
2 cups of Thai Jasmine Rice
Green celery leaves
2 red chillies
Method:
Chilli paste/oil:
Start by soaking the dried chillies until they are soft and grill the garlic and shallots in the oven at grill mode 240 C for five to eight minutes until they are slightly burnt.
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:
Finally, throw in the crab meat and reduce the sauce to a low heat until serving
For the Thai rice:
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