Sen Mee Neua Poo (Thin rice noodles with poached crab meat in homemade yellow curry)
Step 1: Make the curry paste, soak the dried chili in warm water for 15 minutes then drain and chop. Pound the chili and the remaining curry paste ingredients in a mortar with a pestle until smooth.
Step 2: Boil the vermicelli at medium heat for 1-2 minutes. Drain and rinse under cold water. Set aside.
Step 3: Heat the oil in a pan and add 3 tbsp of the curry paste then cook for 2 minutes. Add coconut milk seasoned with the fish sauce, sugar and lime leaves, then add the sliced betel leaves and cook for 2 minutes. Add the crabmeat and gently stir for 1 minute.
Step 4: Ladle the curry into a serving bowl and place vermicelli roll on a betel leaf. Top with coconut milk cream and kaffir lime leaves thinly sliced.
Chef Roj started working in restaurants at a young age. Over the years, he developed his own unique cooking methods focusing on locally sourced products and herbs, while staying close to the roots of the traditional local cuisine.
The Beach Restaurant
+66 76 316400