thai chilli and mango mud crab
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Thai chilli and mango mud crab
Mangoes are the key to this dish as they provide two of the four essential flavours of Thai cuisine; a hint of sourness balanced with a little sweetness. Balanced against the fiery heat from the chillis and softened by the coconut milk and cream, this recipe is a serious flavour bomb.
Ingredients
- 60 ml (¼ cup) peanut oil
- 4 garlic cloves, thinly sliced
- 3 red shallots, thinly sliced
- 2 tbsp finely grated ginger
- 1 small Kensington Pride mango, flesh finely diced, plus extra to serve
- 2 jars massaman paste (195gm each)
- 80 gm chilli paste with soybean oil
- 400 ml coconut milk
- 400 ml coconut cream
- 250 ml (1 cup) fish or chicken stock
- 4 live mud crabs, dispatched humanely (see note), cleaned, quartered, claws cracked (see note)
- Fried holy basil, steamed rice, and lime wedges, to serve
Direction
- Heat oil in a large wok or saucepan with a lid over high heat. Add garlic, shallots, chillies and ginger; stir-fry until shallots soften (2-3 minutes).
- Add mango; cook, stirring frequently until mango begins to break down. Add both pastes; cook stirring until fragrant and combined (2-3 minutes).
- Stir in coconut milk and cream with stock and bring to a simmer. Add crab quarters and turn to coat in sauce. Bring to the boil, then reduce heat to medium-low. Cook, covered with a lid, stirring occasionally or until crab is cooked (20-25 minutes). Season.
- Top with extra finely chopped mango and fried basil, and serve with steamed rice and lime wedges.