Make the most popular dish at Buabok, the main restaurant at the Amanpuri in Phuket, in the comfort of your own home
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | Thai |
| Diet | Healthy |
| Preparation | Moderate |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the betel leaves and red chilli. Set aside.
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.
Meanwhile, cook the vermicelli noodles in a large pot of boiling water according to packet instructions. Drain the noodles, shaping them into mounds.
Place the pumpkin and okra into the boiling water to cook for 5 minutes, then remove and set aside.
Pour the crab curry in a coconut shell or serving dish then garnish with the grated coconut, kaffir lime leaves and coriander.
Serve the crab curry with the vermicelli noodles and vegetables.
