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