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Red curry king crab

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INGREDIENTS

SERVES

4

METHOD

4 king crab loins
1 tbsp red curry paste
1 litre coconut milk
2 tbsp fish sauce
40 g fresh peppercorns
5 kaffir lime leaves, chopped
A little Thai basil, finely chopped

Curry paste
1 tbsp coriander seeds, roasted
2 tsp cumin, roasted
1 tbsp red chilli, crushed
50 g lemongrass, finely chopped
10 g coriander root
1 tsp salt
1 kaffir lime leave, finely chopped

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Place the ingredients for the curry paste in a mortar. Crush to an even paste. Stir fry the paste in a deep pan. Add the coconut milk, fish sauce, peppercorns, lime leaves and Thai basil. Boil for about 15 minutes until the sauce separates and brings out the fat. Remove the pan from the hob. Place the crab meat in the sauce and leave to heat a little before serving.

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