200g - 300g Freshly picked white crab meat

1 x Crab head shell (from the dressed crab)

2 x Lemongrass sticks

6 x Fresh or frozen kaffir lime leaves

100 ml coconut milk or cream

The Paste

6 x Thai shallots

3 Cloves garlic

1 Thumb sized piece of galangal or ginger for swapsies

1 Thai red Birdseye chilli

1 Bashed and finely chopped stick of fresh turmeric or 1.5 tsp ground turmeric

1 Tbsp ready fried thai shallots (optional)

The Stock

200ml fresh vegetable stock (a bag of veggie stock is best if not homemade)

300ml fresh coconut water

The Seasoning

1-2 tbsp Fish sauce

1-2 tsp Palm sugar

On the Side

50-100g dry rice vermicelli

2 x Just over-soft boiled eggs

3 x Baby cucumbers or half a large cucumber

3-4 x Gem lettuce

Bunch Thai sweet basil


Finely chop all ‘The Paste’ ingredients and then pound well in a pestle and mortar until smooth.

Bash the 2 lemongrass sticks and rub the kaffir lime leaves between your finger tips to bring out their essential oils.

Remove the white crab meat from the crab shell (if you have bought a dressed crab) and keep the shell to flavour the stock.

Prepare the ‘On the Side’ ingredients as follows:

Boil the rice vermicelli for 3-4 minutes until softened, then strain and cool in a bowl of cold water.

Twist into neat little nests around a fork and then place on a large plate.

Soft boil your eggs in salted water by placing in cold water, once on the boil, cook for 3 minutes.

Once cooked, cool in a bowl of cold water (you can use the same bowl as the noodles) and then peel the eggs and cut in half or quarters.

Wash the cucumber, gem lettuce and sweet basil and slice the cucumbers lengthways in half.

Present all the veg and cut eggs on the same plate as the vermicelli noodles.


Bring 1-2 tbsp vegetable oil to a medium heat in a saucepan and gently fry the paste for 3-5 minutes or until fragrant.

Once the aroma turns from ‘grassy’ to sweet and aromatic, pour the coconut milk in and bring to a boil.

Allow to cook for 2-3 minutes and then add ‘The Stock’ ingredients into the pan and bring to boil once more.

Add bruised lemongrass and lime leaf.

Now add the crab head shell into the stock and turn the heat down to simmer for 10 minutes.

Remove the crab shell and then season with fish sauce and palm sugar to taste to get a balanced flavour of sweet and savoury.

Lastly, add the white crab meat to the curry and simmer for 2-3 minutes before serving.

Serve with all the ‘On the Side’ food with a bowl per person to eat as you wish.