The BEST Thai curry recipe you've probably never tried...Southern Thai Crab Curry 💯 Marion's Kitchen 

The BEST Thai curry recipe you've probably never tried ... so good. Thanks

You always layer in really valuable tips like the water-rather-than-oil in the paste. So good - thank you!

This is a staple in our rotation. My family makes this at least 3 times a year! Thank you for this recipe. I grew Thai chilis in my garden, dried them and use them in abundance in place of the birds-eye. I think you’ve inspired me to grow them next season. I live in Seattle so these ingredients are easily found in our neighborhood Thai grocery store- I have so much fun shopping for this dinner night. ❤❤❤

This is a staple in our rotation. My family makes this at least 3 times a year! Thank you for this recipe. I grew Thai chilis in my garden, dried them and use them in abundance in place of the birds-eye. I think you’ve inspired me to grow them next season. I live in Seattle so these ingredients are easily found in our neighborhood Thai grocery store (I use a mixture of betel leaves and Thai basil, adding a touch of Thai mint). I have so much fun shopping for this dinner night. ❤❤❤

Marion, I loved the recipe but what I really loved was how this was such a personal culinary journey for you. Your passion & the joy you show to your audience just can’t be surpassed. Not only do you inspire me to cook, watching your videos always puts a smile on my face.

And again..... Ms Marion is wearing a pristine white top while cooking ❤️❤️

I love your gift to the eaters of the world and appreciate you and your mom sharing your innovative/traditional recipes. Your production is so enjoyable...who is on this soundtrack, it is light and happy, would like to buy their music, who are the artists enhancing your video, so tasteful on all levels! Thank you, Lisa

I LOVE ALL her videos and recipes! She is pure elegance and a foodie after my own heart 💜💜💜💜

I made this last night and it was so great. I substituted the crab with some halibut steaks that I cooked in the curry, then flaked them afterwards - and it was amazing. Still have some more curry in the freezer for next time!

I think this is the crab curry that I had on Koh Samui so many years ago. It was life changing! And, I have not been able to find a similar curry in any Thai restaurant in the US. This is the first time I've seen a recipe. Thank you! The restaurant was at the Tongsai Bay hotel and I think the menu listed the dish with the word "prik" พริก in the name, which Google translate tells me means "pepper, chilli sauce" . I will try to recreate and see if it brings backs memories of having escaped Bangkok one night early (the husband and I were too overwhelmed by Bangkok) and splurging on a night at the Tonsai Bay Hotel before going on to the most amazing Tamarind Springs.

I just tried it out today and only had Galangal paste for the curry base but this is an instant staple in my house now....what a spicy explosion of exotic noshability you have provided us with here. This is the dogs danglies of the curry world...in case anyone is left wondering, I frigging love this curry!

After watching her recipes i understand that thai dishes do resemble south indian dishes a looooot❤️❤️... Loved it... The methods and ingredients used are almost similar even the process... 😍😍

I love watching you cook!!

I love your cooking, Marion!! And I love your giggle... and that bling on your hand when you're showing off ingredients or what's in the pot. Your videos are a joy!

You are the best youtube cook for oriental dishes...my kids love your food..amazing

Man I wish if we had some of these ingredients at our market...This looks amazing I could almost taste it and that amazing aroma coming off the screen!

Made this today and used hake, prawns and a bit of salmon... Delicious! Thank you Marion 😊

Hi Marion, Betel leaves are used extensively in Hindu rituals as well as in what we call "paan" (a digestive eaten after a meal). So if you haven't already, I'd suggest checking with your local Indian grocer

All through this video, I was thinking of two things nonstop. 1) Yum... are you kidding me? Yummm!! 2) All hail my brave Thai Curry Queen, preparing and eating curry wearing a WHITE blouse! ( And you were worried about the turmeric staining your blender yellow? LOL, yeah, uhuh!)

I love curry and your curry recipe looks amazingly delicious!

Great recipe, I made this the other night. Brings me back to Thailand. Thanks Marion.

Marion, you are the Queen of Asian cuisine! My mom loves crab and I will make this for her.

Marion the world loves your channel. I love learning. This curry amazing.

We get the majority of ingredients where I am and love Marion's recipes.

I was looking for a yaki udon recipe and ended up here. This looks awesome and I have all the ingredients. Yay!

I cannot wait to make that, I’m going to my favorite Asian grocery right now!!

Thank you for this recipe. I am in Washington and was able to snag all of these ingredients including the Betel leaf. So far I've made this twice using the same curry paste as a base. The first time was chicken ( my wife is not a seafood person) and was fantastic. Used a shredded dark meat chicken to imitate the crab texture. However the night we used crab was beautiful. Excellent recipe, story, and your enthusiasm sells. Liked and subbed. Thank you.

That’s more peppers than I’ve eaten in my entire life. More videos on creating curry mixes/ powders as well as curry pastes would be great. I’d like to be able to have different mixes on hand. Beautiful presentation as always.

Amazing-absolutely beautiful-thanks, Marion-can’t wait to try this curry!! (Love Thai food like you & my name is Marion, too😊)

Made this and it was sooooo yummy simple and AMAZING thank you Marion as always

I’m always searching for crab curry in Thailand! So delicious so affordable! Thanks for recipe 🙏

Thank You Marion ! Cannot wait to make this currie !!

I tried this recipe for my dad's anniversary and it was soooooo good! Everyone was really happy, I've been surprised by the taste and the flavours of this soup. Thanks from France ;)

I can't make half your dishes because I live in the middle of nowhere and it's impossible to get these ingredients, but I'm still gonna watch all your videos.

Definitely making this , thanks Marion 🌹

I remember reading recipes back in the 1960's and 1970's that used the term 'Chinese Parsley' for coriander leaves/cilantro.

I’m going to try this with some poached chicken breast chunks because I’m allergic to seafood. Oddly enough, due to the fermentation aspect, I can still use fish sauce and shrimp paste in dishes without having a reaction. But crab meat would kill me, lol!

Just from the curry paste my mouth is salivating 😛

I attempted this today. It wasn't too difficult and I'm happy with the result. Thanks for this!

Making this tonight! Looks insanely delicious

Tried this recipe, and it's so good. PS it works with chicken and other meat too with other kind of noodles.

Me liking the video before watching it because you know it's gonna be good! 👍👍👍😍😍😍😍

Thanks Marion! Made this today, used prawns instead and everyone loved it

I just had this dish on a recent trip to Bangkok. So good.

i had a hard time turning away from this video. it was like a beautifully told story:)

🦀 For the win. Anything with coconut milk is yummmmm.

Yum I’m so excited to try this, AND I found the betel leaves at my local Asian market! Thanks for sharing this it looks amazing! ❤

LOVE your recipes. Thank you for the education, enlightenment and recipes! Cheers!

I refreshed RU-vid everyday since seeing this on your Insta, can't wait to try them!

We enjoyed this dish at Khua Kling Pak Sod in Sukhumvit on our honeymoon, per your recommendation. It was one of my favorite dishes during our trip, and I am so, SO happy that you’ve shared this recipe. I can’t wait to try to recreate this at home! Thanks, Marion!

Just dashed out for ingredients! I can’t wait to make this tonight!

More Thai curry recipes please!! Can you teach us the differences between yellow, green and red curries? Xox

Looks amazing. I never had Thai food Would love try it but we don't have most of these ingredients in my country. Thanks for sharing one of your amazing recipes 😀

I've made this so many times and it's hands down one of my favorite meals!!! Amazing. Bringing it to a potluck tn as well

That looks really good. Thanks for the recipe & new ideas for dinner!

I’m so impressed with your recipe and I really want to cook it even I’m living in Thailand now and have all kind of Thai curry paste here 😀

Marion thank you for helping me over my young sisters death,. You stopped the the constant head battering . You’ve given a novice but lover of food a-will to carry on going. I love your easy and down to earth way . God bless you girl .Xs

Love Southern Thai Curries! Using crab is such a good idea. Marion, do you happen to have a Nam Prik Ong recipe or could make a video for it? I know you are busy so no worries if you can't. Subscribed :)

We all can be chefs watching your videos thank you so much

Delicious recipe. Tried it at my house it was a big hit, even my kids ate it up

Excellent. Will cook it today...so tempting

Looks SOOOOO GOOD Marion!!! 💕

Omg i would love to try this. Havent finished watching but sure it is going to be delicious

Oh My GOD I tried this curry with fish, onions and yellow bell pepper and it was AMAZING! It´s similar to the brazilian moqueca, but more spicy and fresh. Highly recommend

Omg thank you! Had this in Bangkok and have been craving it ever since, and it's impossible to find even in Malaysia.

I'm such a baby when it comes to spice, but LOVE the idea of using crab in curry!!! PS - Very glad to hear you use the name Makrut lime leaves instead of the more common name. I read over the summer about how the other name is quite offensive and have stopped using it as well.

Wow looks amazing I had red crab curry with whole crabs but this looks easy and more flavor also less messy lol. I will try it

I made this. It was delicious 😋

i dont even cook i just watch your videos bc theyre so relaxing lol

This is one of my fav recipe. Due to IBS I can’t go too hot, so I use just a couple of chillies and it turns out perfect. Hint: do try to find galangal, the dish is not the same without it. Amazon sells it in paste or powder form

Hi Marion, I tried this dish with lesser chilies and using betel leaves, and I used to fillet fish instead, it's so yummy, it has this authentic traditional herbal taste to it, coming from the betel leaves. I'm Asian and loving this dish, it's not too hard to find these ingredients in BC, Vancouver. Thank you for sharing this recipe. Worth the try!

Fabulous as usual. I will be making this!

I’m allergic to shellfish so I’m going to use chicken thighs instead. Can’t wait to try!

My family is from the Chesapeake (the largest estuary in North America and where "Crab is King"). We start feeding crab to our kids very early, so...any chance to use crab in a new recipe, I'm totally down. But, THIS may prove to be my all time favorite way to eat crab. Will report back and thanks again for your awesome Thai recipes.

I wanted a special meal to celebrate an achievement for me and my family to share. Perfect timing. Prawn curry has always been my favourite and I hope Crab curry makes the list. Thanks Marion.

The bravest women in cooking. White shirt cooking curries...🦸‍♂️ Can't wait to try this Curry.

You my favourite chef. 🌹

Made this tonight.....OMG....SOOOOOOOOOOOOOO good. Thank you again. Used rice noodles and there simply was not enough substance to 'fill me up'. Next time instead of crab I will do chicken and use rice....I think. Either way, the curry is THE BEST.

Marion, maybe all the "wild betel leaves" were used up at the Lunar New Year... happened to us one year. Went round to about eight different Vietnamese grocery stores in Inala and Darra, and yet no "bo la lot". Apparently, they're very popular especially for wrapping marinated beef for BBQ, so the yearly "Tet Fair" might have snapped up every last bunch! Anyhoo, the creeper for these "bai cha plu" is easy to grow in subtropical Brisbane, and if your local garden centre doesn't have it, it's available via post as a "tubestock" ready to plant. Here in Malaysia, it grows easily given a chance, it does like a fence or structure to creep up. Once you have it going, you'll be using it in all kinds of ways... in "haw mok" (spicy fish "mousse" in banana leaves, with the wild betel leaf at the base), or the beautiful "mieng kham" (DIY leaf appetizers with sweet tamarind sauce). Makes for a lovely herb to accompany a salad plate to cool the palate too. For those comments where readers have said that it's "betel leaf", it's NOT the same as the proper betel or Indian "paan" leaf. The proper betel leaf has stimulating qualities that might knock the uninitiated for a six! Please google "bai cha plu vs bai plu" to see photos of the difference in the leaves.

Thanks Marion. This curry is on my top 3 most favorite curries too :)

I find myself watching these videos and it’s like you are telling me a story.

YUM!! Can't wait to try this with prawns. Marion, can you do a recipe on Massaman Beef Curry?

Marion, I'll bet you've never had a sinus infection!

Mushrooms instead of prawns are also very good ... Thank you, Marion!

my mom makes it the best, greeting from Southern Thailand ❤

This looks absolutely delicious. Imma try it too

I made this and it was absolutely lovely. I sub some of the chilies with red bell pepper to tone done the heat for my lady.

"Almost 'I'M GUNNA DIE'' hot..." You should make your own heat scale Marion!🌶🌶🌶🌶🌶🌶🔥🔥🔥🥵🤣🤣🤣👍🥰

All your recipes look amazing! I’m actually really glad you are showing some substitutions as a lot of ingredients are hard to find. Have 2 questions... #1. I have dried ghalangal, can or should I rehydrate it to use in paste, or should I put it in like.a bay leaf and remove? #2. Birds eye chilli... can you use fresh? Can fresh be frozen then used? Should the dried ones always be rehydrated before using? (This is an ingredient I love in Thai restaurants but it is not something I know much about or how to use... please help!)

I love all curry too🤗...love all your recipes💕

Finally!! I've been waiting for this one 🤩

Great video! I just stumbled on your channel. You have a lovely voice, the dish looks scrumptious and I learned a thing or two. Keep up the good work!

I love it when you said ‘Almost gonna die hot’. I hope you can try and make your version of Filipino Adobo. :) Looking forward to see it on your channel. 😁

nice choice of food I Love your recipe for your cooking.

I think I found the next recipe from Marion's Kitchen that I'm going to make. This will be #4 for me.

It amaze me how you can squeeze out those dried chillies with your hands with no burning sensation! Any tips? By the way, I tried that curry in Thailand and it is super yummy and yes, it is fiercely hot!

Will definitely try this version. Thanks Marion for this lovely recipe!

i tried this at a restaurant once and they definitely did not hold back on the spice on my account 😂 soooo delicious but idk if i can suffer the humiliation of asking for a 3rd pitcher of water again

Wow look so good and delicious ❤❤

I'm imagining the taste right now coz since yesterday I am craving of curry menu 😋😋😋