Ingredients

1+1/2 tb sp oil
6 cloves garlic, chopped
6 shallots, chopped
2 stems lemon grass (white part only), finely chopped
1 tb sp grated fresh ginger
1 lt chicken stock
1 cup coconut milk
2+1/2 cups frozen corn kernels
2x170g cans crab meat, drained
2 tb sp fish sauce
2 tb sp lime juice
freshly ground black pepper
fresh coriander leaves

Method

Heat the oil in a large pan. Add the garlic, shallots, lemon grass and ginger to
the pan and cook over medium heat, stirring frequently.

Add stock and coconut milk to pan and bring to the boil. Add the corn to the pan
and cook for 5 minutes.

Add the crab meat, fish sauce, lime juice and brown sugar to the pan and stir.
Add the pepper, serve immediately, toped with coriander leaves.
Garnish with sliced chilies.

(Serves : 4)