Thai Crab and Sea-blite Curry is a traditional Thai recipe for a classic curry if crab in a coconut milk base that's finished with eggs that's finished with the addition of wild sea blite. The full recipe is presented here and I hope you enjoy this classic Thai version of: Thai Crab and Sea-blite Curry.
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Ingredients:
300g crab
2 large eggs
2 ts yellow curry paste
100ml coconut milk
6g white sugar
1 tbsp Thai chilli paste
30ml oyster sauce
1 tbsp light soy sauce
2 garlic cloves, minced
20g Chinese celery, chopped
1/2 onion, sliced
1 large chilli, (eg Thai prik chi fa chilli)
50ml water
2 tbsp oil
100g young annual sea-blite stems
Method:
Combine the eggs, coconut milk, white sugar, Thai chilli paste, oyster sauce, and light soy sauce in a bowl.Whisk together until smooth and thoroughly combined.
Place a wok over low heat and when hot add the oil. Once the oil is heated add the chopped garlic and yellow curry paste. Stir-fry for about 10 seconds, until the mixture is fragrant.
Add the crab pieces and onions and mix well to coat with the yellow curry powder.
Cover the wok with a lid and adjust the heat to low-medium. Allow the mixture to simmer for about 3 minutes, or until the crab is fully cooked through.
Uncover and pour in the sauce you whisked in the mixing bowl. Toss the ingredients together to ensure they are evenly coated. Continue cooking until the eggs have fully set. Now stir in the chopped chillies and celery along with the sea-blite stems, then immediately take the wok from the
Turn the crab curry onto a warmed serving plate and bring to the table.
