there’s one restaurant in richmond hill that my family goes to for special occasions. it’s called saigon star. it’s nothing fussy, but they fly in live dungeness crab from vancouver and slather it in this insanely luscious and flavourful curry sauce that must be made of 100 ingredients. they give you plastic gloves and seafood crackers to attack the damn thing, and once you’ve uncovered the succulent white meat from beneath, it is one of the greatest joys in the world. dip it back in the sauce, take a bite and revel in complete bliss. can you tell I’m an insane food person? if you’re in the area though, I definitely recommend going. pro tip: don’t wear white.
since this curry crab is one of my pap’s favourite things to eat, I recently did my best to replicate this dish for his birthday. if you’re feeling courageous, this recipe is best with the freshest, livest crab you can get your hands on.
Massaman curry is one of my personal favourites. It's a go-to recipe when I host private dinners for larger groups, or have a free Sunday to spend cooking. It is rich, complex, and packed with SO much flavour, and I get giddy when I smell the paste frying. The aroma that fills the room is INCREDIBLE. After leaving it for a while to bathe and bubble in its own deliciousness, you're left with a magical, golden curry with beautifully tender chicken or beef. Damn, I'm mouthwatering again. This recipe definitely takes time 'sans aggression', but trust me, it is well worth it.