Gang Puu Bai Cha - Plu (Yellow Curry with Crabmeat and Betel Leaves)
Gang Puu Bai Cha - Plu (Yellow Curry with Crabmeat and Betel Leaves)
Get this quick and easy seafood recipe by Max Wittawat from Home Cooked: Thailand
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 30 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
  • Curry Paste:
  • 100 grams Shallots
  • 100 grams Garlic
  • 20 grams Red Bird's Eye Chilli
  • 30 grams Galangal
  • 40 grams Turmeric
  • 100 grams Lemongrass
  • 20 grams dried Chilli, soaked in water
  • 5 grams White Peppercorns
  • 750 millilitres fresh Coconut cream, separate thick and light part
  • 50 grams Shrimp Paste
  • 5 leaves Kaffir Lime leaves, torn
  • 50 grams Betel leaves, sliced
  • 1 tablespoon Fish sauce
  • 2 teaspoons Palm sugar
  • 300 grams Crabmeat
  • 1 Red Finger Chilli pepper
  • A sprig of Sweet Basil
  1. In a mortar, pound all curry paste ingredients together until fine paste forms
  2. In a sauce pan, bring thick part coconut cream to a boil, add curry paste and shrimp paste, stir until well dissolved then add light part coconut cream
  3. When the curry boils season with fish sauce and palm sugar. Add kaffir lime leaves, betel leaves, sweet basil and crabmeat. Transfer to a serving bowl

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