Bluu Asian Kitchen & Bar

Phuket Yellow Crab Curry

Ingredients

1. Crab meat
2. Red curry paste
3. Coconut cream
4. Kaffir leaves
5. Shrimp paste
6. Palm sugar

Side dish

1. Rice vermicelli noodles
2. Betel leaves
3. Sliced spring onion
4. Fried garlic

Method

1. Heat the coconut cream in a pan until boiling
2. Add the curry paste & the shrimp paste and stir until bubbling
3. Pour in more coconut cream, and leave it until boiling again
4. Add the crab meat and bring to the boil again, reducing the to medium
5. Season with fish sauce and palm sugar

Side dish

1. Blanche the noodles in boiled water for 2 mins
2. Prepare the betel leaves
3. Roll noodles with the spring onion and fried garlic

ABOUT THE CHEF

Apipong Yemprayura is a highly experienced Executive Chef with over two decades of expertise in luxury hospitality and international culinary operations. Currently serving as Cluster Head Chef at Royal Phuket Marina, he leads the culinary direction for BLUU and Solavita, overseeing both pre-opening strategy and day-to-day operations.

Throughout his career, Apipong has held senior leadership roles across renowned brands including Dusit Thani, Mövenpick BDMS Wellness Resort, SO Sofitel Hua Hin, and Six Senses Samui. His experience spans pre-opening projects, multi-restaurant management and large-scale banquets, with the capacity to lead events of up to 2,000 guests.

Known for his strong expertise in menu creation, food cost management and international cuisine, Apipong combines creative culinary vision with operational excellence. His work reflects a passion for Thai and Asian gastronomy, alongside modern wellness concepts such as vegan, vegetarian and health-focused cuisine.

With a commitment to quality, innovation, and guest satisfaction, he continues to elevate dining experiences – bringing refined flavours, consistency and creativity to every concept he leads.