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Red Curry Crab Noodles

This dish is a great "clean out your refrigerator" type of meal — in fact, that's literally how it came into existence. A bunch of miscellaneous leftovers from Sarah's review of Night + Market's cookbook turned magically into a super easy, endlessly customizable dish. Feel free to sub whatever you've got for the crab meat, btw — chicken, shrimp, pork, mushrooms, crispy tofu — it'll all be good.



2 servings


About 15


400gcoconut milk (1 can)150gcrab meat (pref. snow crab)120gpineapple120gdry Chinese egg noodles (200g if fresh)50gred curry paste40ggreen onion25gpalm sugar (or cane sugar)5ggreen peppercorns (optional)4 stemscilantro1lime



Start boiling water for your noodles first.

Chop your green onion, cilantro, and pineapple into whatever size you like.

Halve lime.

400gcoconut milk50gred curry paste25gpalm sugar

Heat up a wok or skillet over med-high heat.

Add about 1/4 of your coconut milk to the pan. Heat, stirring constantly until it begins to separate.

Stir in curry paste. Fry for about 30 seconds.

Add remaining coconut milk, bring to a boil.

Add sugar, continue stirring until dissolved.

Cut heat.


Cook noodles until al dente. Ignore the package directions, just test them every couple minutes. Fresh noodles will cook fast, so pay attention.

Divide into 2 bowls.


Divide your crab and green onion between the two bowls.

Bring curry back up to a boil, then cut the heat again. Divide between the two bowls.

Top with pineapple, cilantro, and green peppercorns. Serve with lime halves.