My F&W
quick save (...)

Crab Curry with Rice Vermicelli

  • FAST
  1. 1/2 pound dried rice vermicelli (See Note)
  2. 1 tablespoon vegetable oil
  3. 3 tablespoons Naam Ya Chile Paste
  4. 2 cups thing unsweetened coconut milk (See Note)
  5. 1 cup thick unsweetened coconut milk (See Note)
  6. 3 tablespoons Thai fish sauce (nam pla) (See Note)
  7. 1 teaspoon palm sugar (See Note)
  8. 1 pound cooked crabmeat, such as king crab, blue claw or Dungeness, picked over and torn into large pieces
  9. 1 cup mung bean sprouts
  10. 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. Drain the vermicelli.
  2. 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.
  3. 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.
Notes Dried rice vermicelli, thin and thick unsweetened coconut milk, Thai fish sauce and palm sugar are available at Asian markets, well-stocked supermarkets and specialty food stores.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.