Farfalle Curry Crab
Material- 300 g farfalle pasta, cooked
- 5 tablespoons oil, for sauteing
- 2 bay leaves
- 2 stalks lemon grass, take the whites, crushed
- 4 cm young ginger, peeled and crushed
- 2 bay leaves Koja stem, leaves picked
- 5 pieces of orange leaves
- 200 ml thick coconut milk ready to use, dissolved in 300 ml water
- 1 teaspoon salt
- 1 / 2 tsp sugar
- 500 g meat for crabs fresh
Seasonings, puree
- 10 cloves garlic
- 8 cloves roasted hazelnut
- 5 large red chilies
- 2 tsp coriander, toasted
- 3 cm turmeric grilled
Topping
- coriander leaves
How to Make
- Heat oil.
- Saute spices, bay leaves, lemon grass, galangal, and bay until fragrant.
- Add coconut milk, salt, and sugar and stir well.
- Cook on low heat while stir until almost boiling.
- Enter the crab meat and stir well.
- Cook until all ingredients cooked and gravy thick. Lift.
- Pour over pasta, sprinkle with coriander leaves.
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Published: 2011-03-29T06:02:00-07:00
Farfalle Curry Crab
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