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
- Slice 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.