| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Soup / Curry / Clear Soup | crab | 30 minutes | 12 places |
ingredient
- 600 ml. coconut milk, Amphawa brand
- 250 grams of southern curry paste
- 50 grams green curry paste
- 2 liters coconut milk
- 3 grams of torn kaffir lime leaves
- 120 ml fish sauce
- 60 grams coconut sugar
- 300 grams of chopped betel leaves
- 10 grams of salt
- 300 grams of crab meat
- 200 grams of crab claws
- 2 kilograms of rice vermicelli
- 12 soft-boiled duck eggs
Preparation
- Mix southern curry paste and green curry paste, mix well. Add Amphawa coconut milk, mix well.
- For the curry, stir-fry the coconut milk until it separates. Add the mixed curry paste and stir-fry until it dissolves with the coconut milk and is cooked.
- Bring a pot to a boil, add coconut milk and stir-fried curry paste. When the water boils, add shredded kaffir lime leaves.
- Season with fish sauce and coconut sugar.
- Cut the betel leaves into strips about 1 cm thick. Then put the cut betel leaves into the curry pot along with salt.
- 6. Divide the crab meat into 2 parts: one part to put into the curry pot and mix the ingredients together; the other part to sprinkle on top.
- 7. Serve the crab curry with betel leaves with rice vermicelli, boiled eggs and vegetables.
