Jersey Royals with crab claws, lemon grass, coriander and coconut broth

Infused with Thai flavours, the potatoes are a tasty foil for the crab. Serve with crusty bread to mop up the spicy broth

Ingredients (Serves 4)

  • 2 x 410ml cans of coconut milk
  • 225g/8oz fresh Jersey Royals, washed
  • 2 sticks lemon grass, trimmed and lightly crushed
  • 2 shallots, peeled and sliced
  • Splash of Thai fish sauce
  • 2 red chillies, deseeded and thinly sliced
  • Fresh cooked crab claws (allow 2 per person)
  • Bunch of fresh coriander, chopped

Pour the coconut milk into a large deep pan, add the Jersey Royals, lemon grass, shallot, Thai sauce and chilli and cook gently for 10-12 minutes, until you can pierce the potatoes with a knife.

Crack the crab claws, add to the broth and heat through for 5 minutes. Sprinkle the coriander over and spoon into warm bowls to serve.

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