Crab Curry with Rice Vermicelli Recipe

Name: Crab Curry with Rice Vermicelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried rice vermicelli (See Note); 1 tablespoon vegetable oil; 3 tablespoons Naam Ya Chile Paste; 2 cups thing unsweetened coconut milk (See Note); 1 cup thick unsweetened coconut milk (See Note); 3 tablespoons Thai fish sauce (nam pla) (See Note); 1 teaspoon palm sugar (See Note); 1 pound cooked crabmeat, such as king crab, blue claw or Dungeness, picked over and torn into large pieces; 1 cup mung bean sprouts; 1 cup small fresh basil leaves

Servings: persons

1/2 pound dried rice vermicelli (See Note)
1 tablespoon vegetable oil
3 tablespoons Naam Ya Chile Paste
2 cups thing unsweetened coconut milk (See Note)
1 cup thick unsweetened coconut milk (See Note)
3 tablespoons Thai fish sauce (nam pla) (See Note)
1 teaspoon palm sugar (See Note)
1 pound cooked crabmeat, such as king crab, blue claw or Dungeness, picked over and torn into large pieces
1 cup mung bean sprouts
1 cup small fresh basil leaves

1
In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
2
Drain the vermicelli.
3
Heat the vegetable oil in a wok or large saucepan.
4
Add the Naam Ya Chile Paste and stir-fry over moderately high heat until fragrant, about 4 minutes.
5
Add the thin coconut milk and bring to a simmer.
6
Add the thick coconut milk, fish sauce, palm sugar and crabmeat and simmer until the curry is heated through, about 2 minutes.
7
Meanwhile, bring a large saucepan of water to a boil.
8
Add the rice vermicelli and cook, stirring, until just tender, about 2 minutes.
9
Drain the vermicelli and transfer to a large shallow serving bowl.
10
Spoon the crab curry on top and garnish with the bean sprouts and basil leaves.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound dried rice vermicelli (See Note), 1 tablespoon vegetable oil, 3 tablespoons Naam Ya Chile Paste, 2 cups thing unsweetened coconut milk (See Note), and more.

Yes, Crab Curry with Rice Vermicelli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Curry with Rice Vermicelli

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