Thai crab risotto with lemon grass and kaffir lime

Thai crab risotto with lemon grass and kaffir lime

Home Comforts
Yuki Sigura

Coriander cress is a micro-herb, the first young shoots of the growing herbs. You can of course grow it yourself, cutting it when it just starts to sprout, but micro-herbs are now available in some supermarkets.


Quantity Ingredient
1 crab shell, broken up
300ml chicken stock
1 lemon grass stalk, tough outer layers removed, finely chopped
2 kaffir lime leaves, shredded
1 long red chilli, deseeded and roughly chopped
1 garlic clove
2 shallots
1 tablespoon tomato puree
300ml vegetable oil
50g unsalted butter
75g arborio rice
1 teaspoon thai green curry paste
75ml muscat wine
50ml double cream
50g picked brown crab meat
110g picked white crab meat
2 tablespoons grated parmesan
1 tablespoon mascarpone
1 green chilli, deseeded and finely chopped
1 tablespoon roughly chopped coriander leaves
1 lime, juiced
sea salt
freshly ground black pepper
1 tablespoon coriander cress, (optional)


  1. Preheat the oven to 200°C.
  2. Place half the crab shell into a saucepan with the chicken stock, lemon grass and one of the kaffir lime leaves and heat through.
  3. Place the rest of the crab shell into a deep oven dish, then add the chilli and garlic, roughly chop one of the shallots and add it with the tomato purée. Pour over all the vegetable oil then place in the oven for 30 minutes until the shell is roasted. Mix well, then carefully strain the oil into a sterilised jar and set aside.
  4. Heat a sauté pan until medium hot, then add the butter. Finely chop the remaining shallot and add along with the last kaffir lime leaf. Tip in the rice and stir well to coat in the buttery mix, then add the Thai green curry paste and wine and cook until nearly dry.
  5. Add a couple of ladlefuls of crab stock at a time, simmering and stirring until the rice has absorbed all the stock, then add some more and continue to cook. Repeat until all the stock has been used and the rice is tender; it should take 15–18 minutes.
  6. When the rice is tender, stir in the cream and fold in the picked crab. Add the parmesan, mascarpone, green chilli and coriander and finish with the lime juice, then check the seasoning.
  7. Spoon on to a plate, then scatter with a little of the coriander cress (if using) and finish with a drizzle of the roasted, spiced crab oil from the jar.


  • Don’t use too much Thai curry paste, because the flavour gets stronger as you cook and you can’t take it out.
James Martin
Saturday Kitchen
comfort food
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