Gaeng Kiew Wan Talay Pu Nim, (Green Seafood Curry with Soft-shell Crab)

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Gaeng Kiew Wan Talay Pu Nim, (Green Seafood Curry with Soft-shell Crab)

Soft shell crab, cleaned and quartered 3 each
Peeled shrimps, squid, and mussels, each 200 grms
Coconut Milk 6 cups
Coconut cream 2 cups
Thai round eggplants, picked 200 grms
Kaffir Lime leaves, torn 5 leaves
Thai basil leaves, picked 1 cup
Green and red fresh chili peppers, cut on bias 5 each
Coconut sugar 2 Tsp.
Fish Sauce ¼ - ½ cup

Ingredients for Curry paste:
Red and green chili peppers sliced 15 each
Fresh Thai chili peppers 10 each
Shallots, peeled and sliced 5 Tbsp.
Fresh Garlic, peeled and sliced 6 Tbsp.
Fresh lemongrass, sliced thin 2 Tbsp.
Fresh Galangal, sliced 1 Tsp.
Fresh Kaffir Lime skin, sliced thin 1 Tsp.
Coriander seed, ground 1 Tsp.
Fresh coriander roots 1 Tbsp.
Cumin seed toasted 1 Tsp.
Ground mace ½ Tsp.
Salt ½ Tsp.
Shrimp paste 1 Tsp.
Dry peppercorns 15 each

Pound ingredients together until a green curry paste is achieved


1. Bring coconut cream to boil in a large pot until a sheen appears on the surface of the cream. Add the curry paste and stir to spread it out and cook over medium heat until the paste is cooked without burning.

2. Add the coconut milk and bring the liquid back to boil. Add the round eggplants, followed by the soft shell crabs and seafood. Bring back to boil gently.

3. Correct seasoning with coconut sugar and fish sauce and add the kaffir lime leaves.

4. Add the fresh Thai basil leaves and sliced fresh chili peppers, stir and take off heat.

5. Spoon the curry into a bowl and serve with steamed rice.


a. Of course you can always buy pre-made green curry paste and the best brand to use is Nithaya.

b. When cooking seafood in the curry, do not cook too long because the seafood cooks very quickly and squid and mussels become rubbery when over cooked.

c. Usually we add the eggplants after adding the meats to the curry but seafood cooks quickly so we add the eggplant first.