Ingredients

  • Betel leaves 10
  • Big red chilli 1
  • Coconut milk 180ml
  • Yellow curry paste 30g
  • Fish sauce 1½ tbsp
  • White granulated sugar 1 tsp
  • Crab meat 150g
  • Vermicelli noodles 100g
  • Diced pumpkin 30g
  • Okra 20g
  • Cucumber 15g
  • Grated coconut 10g
  • Kaffir lime leaves 3
  • SpinneysFOOD Fresh Coriander Handful

Nutrition (Per serving)

  • Calories 624
  • Fat 33.3g
  • Saturates 20.8g
  • Protein 21.7g
  • Carbs 59.7g
  • Sugars 9.8g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Gaeng pu sen mee

Thai 10 Mins Prep · 20 Mins Cook


  1. Slice the betel leaves and red chilli. Set aside.
  2. Pour the coconut milk into a deep pot placed over a medium-high heat. Add the curry paste and stir, bringing the mixture to a boil. Add the fish sauce, sugar, crab meat and betel leaves. Stir well while cooking for 5 minutes. Remove from the heat and set aside.
  3. Meanwhile, cook the vermicelli noodles in a large pot of boiling water according to packet instructions. Drain the noodles, shaping them into mounds.
  4. Place the pumpkin and okra into the boiling water to cook for 5 minutes, then remove and set aside.
  5. Pour the crab curry in a coconut shell or serving dish then garnish with the grated coconut, kaffir lime leaves and coriander.
  6. Serve the crab curry with the vermicelli noodles and vegetables.