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Southern Coconut Curry of Crab
- Coconut milk 2 cups
- Salt a pinch
- Palm sugar 2 large pinches
- Lemongrass 1-2 stalks, bruised
- Galangal 3 slices
- Kaffir lime 2 leaves, torn, plus 3-4 leaves
- Fish sauce 2 tbsp
- Kalamasi lime juice 1 tbsp
- Coconut cream 1/2 cup, plus 2 tbsp of the thickest cream
- Chili pepper 3 each, long
- Bird's eye chillies 2 each, dried
- Scud (fresh Thai chillies) 3 each
- Sea salt a good pinch
- Galangal 6 slices
- Lemongrass 2 stalks
- Thai garlic 1 head, peeled
- Red turmeric 2 slices, fresh
- Grachai 1 stalk, peeled
- Gapi 1 tbsp
Directions:View on Fine Dining Lovers
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