Ingredients
  • 2 tbsp  oil (preferably olive oil)
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 5 finely chopped Thai chillies
  • a 2.5 cm3 (1 in3) piece of roasted belachan
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1 green capsicum, deseeded and sliced
  • 1 bunch spring onions, trimmed and chopped
  • 2 tomatoes, chopped
  • 400 ml (~1¾ cup) coconut milk
  • 500 gm (~1 lb) fresh crayfish meat
  • black pepper
  • steamed jasmine rice, to serve
Method
  1. Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, chilli and thyme, and cook for about 5 minutes until the onion is soft.
  2. Stir in the curry powder and cook for 1 minute.
  3. Add the green pepper, spring onions and tomatoes. Cook for a further minute.
  4. Pour in the coconut milk, bring to the boil and simmer for 5 minutes.
  5. Add the crayfish and fish sauce, cook for 4-5 minutes until heated through and the flesh is opaque. Season to taste with salt and pepper.
  6. Serve with steamed Jasmine rice.