Red Curry with Blue Crab and Sweet Potato

2 blue crabs with roe (280 grams each)
1 cup coconut cream
1/4 cup curry paste
4 cups coconut milk
500 grams sweet potato, cut into pieces
1 1/2 teaspoons sea salt
1 tablespoon fish sauce
1 teaspoon palm sugar
1 cup sweet basil leaves
9 red hot chilies, halved sweet basil sprig for garnish

Curry paste
7 dried spur chilies, soaked until tender
40 dried hot chilies, soaked until tender
1 teaspoon sea salt
1 tablespoon mature galangal, finely sliced
2 stalks lemongrass, sliced
1 1/2 teaspoons kaffir lime rind, finely sliced
30 cloves small garlic, peeled
3 tablespoons wild ginger, skinned and sliced
2 teaspoons shrimp paste

1. To prepare curry paste: ln a mortar, pound all the ingredients to a fine paste, put aside.

2. Clean the crabs. Remove the carapace and abdomen and clean well. Cut in halves and crack the claws. Reserve the crab roe and put aside,

3. ln a pan, cook the coconut cream until the oil surfaces. Sauté the curry paste until it is fragrant and slightly dry. Turn off the heat.Transfer to a pot and add 2 cups of coconut milk. Stir to mix well and place over medium heat. Add the sweet potato, cooking until it is almost done. Pour in the remaining coconut milk. Bring to a boil again and add the crabs and roe. Cover and continue cooking until everything is done. Season to spicy and salty taste. Add the sweet basil leaves and hot chili. Turn off the heat,

4. Ladle into a serving bowl. Garnish with sweet basil sprig and serve.

(Serves 4)


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