another publication by IMAGE asia

Sen Mee Neua Poo

by The Beach Restaurant

Sen Mee Neua Poo (Thin rice noodles with poached crab meat in homemade yellow curry)

Ingredients for yellow curry paste (serves 1)

  • 7 large dried red chili
  • 10 dried bird’s eye chili
  • 1 cilantro root
  • 1½ tbsp thinly sliced lemongrass
  • 1½ tbsp thinly sliced galangal
  • 4 shallots, chopped
  • 5 cloves garlic
  • 1½ tsp thinly sliced kaffir lime zest
  • ½ tsp salt
  • ¼ tsp ground white pepper
  • 1½ tbsp roasted ground black pepper
  • 1 tsp roasted coriander seeds
  • ½ teaspoon shrimp paste
  • 1 ¼ inch piece fresh turmeric, peeled and chopped

Other ingredients

  • 250g crabmeat
  • 400g dried vermicelli
  • 2 tbsp vegetable oil
  • 2 cups coconut milk
  • 1½ tsp palm sugar
  • 1½ tsp fish sauce
  • 2 kaffir lime leaves
  • 100g betel leaves, thinly sliced
  • 10 whole betel leaves
  • red finger chili, finely sliced lengthwise


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.

About the chef

Chef Roj
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

  • Chef Roj