Mango tango

p87

Thai chilli and mango mud crab

SERVES 4-6 // PREP TIME 50 MINS // COOK 35 MINS

Mangoes are key to this dish as they provide two of the four essential flavours of Thai cuisine; a hit of sourness balanced with a little sweetness.

60 ml (¼ cup) peanut oil
4 garlic cloves, thinly sliced
3 red shallots, thinly sliced
4 long red chillies, finely chopped
2 tbsp finely grated ginger
1 small Kensington Pride mango, flesh finely diced, plus extra to serve
2 jars massaman paste (195gm each)
80 gm chilli paste with soybean oil
400 ml coconut milk
400 ml coconut cream
250 ml (1 cup) fish or chicken stock
4 live mud crabs, dispatched humanely (see note), cleaned, quartered, claws cracked (see note) Fried holy basil, steamed rice and lime wedges, to serve

1 Heat oil in a large wok or saucepan with a lid over high heat. Add garlic, shallots, chillies and ginger; stir-fry until shallots soften (2-3 minutes).

2 Add mango; cook, stirring frequently until mango begins to break down. Add both pastes; cook stirring until fragrant and combined (2-3 minutes).

Stir in coconut milk and cream with stock and bring to a simmer. Add crab quarters and turn to coat in sauce. Bring to the boil, then reduce heat to medium-low. Cook, covered with a lid, stirring occasionally or until