Name: Thai chilli and mango mud crab
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 4 - 6
Ingredients: 60 ml (¼ cup) peanut oil; 4 garlic cloves, thinly sliced; 3 red shallots, thinly sliced; 2 tbsp finely grated ginger; 1 small Kensington Pride mango, flesh finely diced, plus extra to serve; 2 jars massaman paste (195gm each); 80 gm chilli paste with soybean oil; 400 ml coconut milk; 400 ml coconut cream; 250 ml (1 cup) fish or chicken stock; 4 live mud crabs, dispatched humanely (see note), cleaned, quartered, claws cracked (see note); Fried holy basil, steamed rice, and lime wedges, to serve

Thai chilli and mango mud crab

Feeling crabby? This Thai chilli and mango mud crab is a definite cure-all.

Red chilli crab with mango and basil leaves on a white plate (aerial view). — Photo: Ben Dearnley

Serves 4 - 6

Prep

50M

Cook

35M

Total

1H 25M

Skip to Recipe

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

60 ml (¼ cup) peanut oil

4 garlic cloves, thinly sliced

3 red shallots, thinly sliced

2 tbsp finely grated ginger

1 small Kensington Pride mango, flesh finely diced, plus extra to serve

2 jars massaman paste (195gm each)

80 gm chilli paste with soybean oil

400 ml coconut milk

400 ml coconut cream

250 ml (1 cup) fish or chicken stock

4 live mud crabs, dispatched humanely (see note), cleaned, quartered, claws cracked (see note)

Fried holy basil, steamed rice, and lime wedges, to serve

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

Profile Dominic Smith

Styling by Amber de Florio

Ingredients

Method

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