Mangoes are the key to this dish as they provide two of the four essential flavours of Thai cuisine; a hint of sourness balanced with a little sweetness. Balanced against the fiery heat from the chillis and softened by the coconut milk and cream, this recipe is a serious flavour bomb.
Ingredients
Method
1.Heat oil in a large wok or saucepan with a lid over high heat. Add garlic, shallots, chillies and ginger; stir-fry until shallots soften (2-3 minutes).
2.Add mango; cook, stirring frequently until mango begins to break down. Add both pastes; cook stirring until fragrant and combined (2-3 minutes).
3.Stir in coconut milk and cream with stock and bring to a simmer. Add crab quarters and turn to coat in sauce. Bring to the boil, then reduce heat to medium-low. Cook, covered with a lid, stirring occasionally or until crab is cooked (20-25 minutes). Season.
4.Top with extra finely chopped mango and fried basil, and serve with steamed rice and lime wedges.
RSPCA recommendations for killing crustaceans humanely is to first render the crab insensible by placing it in the freezer, then inserting a knife into its head to destroy its nerve centre. Use a meat mallet to crack the crab claws to ensure that the claw meat is cooked when the rest of the crab meat is.
Notes
