Black Ginger

Crab curry with betel leaves

INGREDIENTS

1. Crab meat 100g
2. Coconut milk 200g
3. Betel leaves (Cha-plu leaves) 30-40 leaves
4. Fish sauce 1 tbsp
5. Oyster sauce 1 tbsp
6. Sugar 1 tbsp
7. Salt ¼ tbsp
8. Red curry paste 1 tbsp
9. Vegetable oil 1 tbsp

Method

1. Heat vegetable oil in wok, add red curry paste, stir-fry for 1 minute or till you get smell from it.
2. Pour the coconut milk into the stir-fry red curry and simmer it for 3-5 minutes.
3. Now you can add betel leaves (Cha-plu leaves), a pinch of salt, fish sauce, oyster sauce and sugar to adjust the flavour as you like; simmer one more time for 2-3 minutes.
4. Add just half of the crab meat; keep the rest for on top the curry later.
5. Served with Thai rice noodles or vermicelli noodles and assorted vegetables.

ABOUT THE CHEF

Chef Piak – Anongrat Meklai (Executive Sous Chef at The Slate)

Executive Sous Chef Anongrat Meklai, or Chef Piak, is the guardian of Black Ginger, as well as Moo’s Kitchen. With decades of experience in Thai cooking, 35 years working on our property and an immense passion for her craft, Chef Piak takes pride in preparing simple, traditional recipes with complex flavours.

Chef Piak’s signature specialities include som tam, tom yum and panaeng curry. Those seeking a rare southern delicacy should try her crispy prawns with battered cha-plu (betel) leaves, drizzled with sweet chilli sauce. It would be a mistake to pass up the roll-your-own fresh spring rolls, served with delicate crabmeat, succulent pork, chilli purée, honeyed tamarind and fresh herbs.