6 Delicacies 10 Delicious Dishes Krabi

Delicacies

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Delicious Dishes Krabi

Krabi Land of natural abundance. Blessed with mountainous forests and the blue seas, Krabi is home of fresh, premium ingredients and countless delicacies. The goat farms here that are tended with great care to produce top-quality meat.

From its vast mangrove forests to the jutting mountains in the deep sea, the delicacies of Krabi never fail to delight food lovers. Tender goat meat, shrimp paste, wing shells, mangrove crabs, cashew nuts, and feather seaweed these are just six of Krabi delicacies you must not miss.

Contents

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Goat meat

From attentive care to sumptuous food

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Top-class seafood from mangrove forests

Recommened Menu : Khao Khamin Phae, Khua Kling Phae

Recommened Menu : Pu Dam Phad Oregano

Krills

Cashew nuts

From tiny shrimps to perfect paste and tasty dishes

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Wing shells culinary gems from the sea Recommened Menu : Hoi Chak Tin Luak Chim

From roasting stoves to crunchy kernels Recommened Menu : Med Mamuang Himaphan Khua Kleua Nam Phrik Med Mamuang Himaphan

Recommened Menu : Kung Phad Kapi Sato, Nam Phrik Kung Siap

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Pu Dam

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Sarai Khon Nok Delicious and nutritious seaweed Recommened Menu : Yam Sarai Khon Nok

Goat meat From attentive care to sumptuous food Goat rearing is common in southern Muslim communities for family consumption and as goat farm business. While households prefer free-range goat-rearing, the farms keep their goats in airy sheds on stilts with a focus on cleanliness. Goat meat is a premium ingredient for many popular dishes. For example, Khao Mok Phae (goat biryani), Kaeng Phae (goat curry), and Soup Phae (goat soup). Highly recommended are Khao Khamin Phae (turmeric rice with goat meat) and Khua Kling Phae (southern-style, stir-fried spicy goat meat).

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Khao Khamin Phae (Turmeric Rice with Goat Meat)

This is a popular dish of Thai-Muslims in southern Thailand. The cooked rice is stir-fried with a special paste made from fresh turmeric, salt, garlic, and black pepper until the rice becomes yellowish and aromatic, then sprinkled with crispy garlic and minced spring onions. The goat meat is deep-fried in medium heat until it is crispy on the outside and tender within. The spicy “Jaew” dipping sauce is topped with minced sawtooth coriander, making this

dish a perfect combination of flavours

from the South and Northeast.

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Khua Kling Phae

(Stir-fried Spicy Goat Meat, Southern Style)

This delicacy uses minced meat from goat legs which is lean and tender. The meat is stir-fried with a spicy and aromatic curry paste made from turmeric, bird’s eye chilli, black pepper, lemongrass, galangal, shallots, onion, garlic, and kaffir lime peel.

When fragrant, slices of young galangal, green peppercorns, and minced yardlong bean are added and stir-fried together with the meat until they fully absorb the curry paste. When done, the dish is topped with finely-sliced kaffir lime leaves and cayenne pepper. A truly delightful dish.

Recommened Restaurant Fareeda Khao Mok Phae 1 Mu Ban Si Barami 1, Soi Krabi 32, Thanon Krabi-Khao Thong, Tambon Pak Nam, Amphoe Mueang, Krabi 81000 08 1087 0284, 08 1091 6745 8.068423, 98.907703 9

Lailary 129 Mu 1, Tambon Ao Luek Nuea, Amphoe Ao Luek, Krabi 81110 08 8751 1112 8.374154, 98.742551

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Krills From tiny shrimps to perfect paste and tasty dishes

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Krills are tiny shrimps the locals use to make shrimp paste.

The mangrove forests are their nurseries. When fully grown, they move to the sea and become bountiful near the coasts, islands, and sea caves.

The villagers of Ban Ao Nam, Tambon Laem Sak, Ao Luek District, live on krill fishing for generations, using very simple tools.

They attach bamboo sticks with the cone-shaped nets to catch the krills. Time to harvest the krills is during neap tides which occur in the first quarter and last quarter of the moon phase.

The krills are later sun-dried, pounded, and preserved with a large amount of salt. When ready, the paste is pounded and dried in the sun again. This paste is used to make a wide variety of chilli paste such as Nam Phrik Kung Siap and to season various dishes such as the highly popular Stir-fried Prawns with Shrimp Paste and Stink Beans.

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Recommened Restaurant Anchali 315/5 Thanon Maharat, Tambon Pak Nam, Amphoe Mueang, Krabi 81000 0 7561 1560-1, 08 4852 2121 8.077200, 98.908300

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Kung Phad Kapi Sato (Stir-fried Prawns with Shrimp Paste and Sato : Stink Beans)

This is most probably the most popular southern dish. The unique aroma of shrimp paste goes perfectly well with the nutty flavour and distinctive smell of stink beans. The fresh prawns that are sweet and springy are stir-fried with the beans and shrimp paste, then seasoned with sweetened tamarind sauce and cayenne pepper.

Slices of kaffir leaves add a finishing touch for more fragrance. Best with steaming hot rice.

Another extremely popular southern dish. The premium shrimp paste and garlic are pounded together very fine, then seasoned with lemon juice, palm sugar, chillis, and fish sauce. The sun-dried prawns are then added and pounded together with the paste to make the dip. This spicy dip is taken with fresh local vegetables such as Bai Man Pu, Kotu Kola, cashew nut leaves, cucumber, yardlong beans, white turmeric, and feather seaweed.

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Nam Phrik Kung Siap (Chilli Paste with Sun-Dried Prawns)

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Ruenmai 117 Mu 3, Tambon Saithai, Amphoe Mueang, Krabi 81000 08 9288 3232 8.088126, 98.882210 Takola 350 Thanon Utarakit, Tambon Pak Nam, Amphoe Mueang, Krabi 81000 0 7562 0872,

06 2551 9886 8.080657, 98.915169 Ruen Morakot 9/17 Mu 2, Thambon Khlong Thom Nuea, Amphoe Khlong Thom, Krabi 81120 08 9972 7194, 09 2127 2712 7.923132, 99.259730 14

Wing shells culinary gems from the sea The wing shells are edible sea snails that are called “Hoi Chak Teen in Thai”, meaning the clams that can extend their legs from the shells. The “leg” is the hook-like organ that helps them to move on muddy beaches to prey.

The wing shells are abundant around Ko Pu and Ko Si Bo Ya Islands. The locals catch and sell them for a living for generations. The best time to catch them is during high tides. Many villagers also dive to catch them. Fresh wing shells are at their best when parboiled and taken with tangy seafood dipping sauce. Eating them is also fun because one needs to pull the sea snail’s legs out of the shell to enjoy its meat.

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Recommened Restaurant

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Hoi Chak Tin Luak Chim (Parboiled Wing Shell with Seafood Dip)

Wing shell is one of Krabi’s top delicacies.

Fresh from the sea, the wing shell meat is sweet and bouncy. With the right degree of parboiling, the meat is crunchy, almost like squid but more tender. The tangy and spicy seafood dip for the wing shells is an orchestra of flavours and colours, thanks to a mixture of fresh chilli, garlic, yellow chilli, salt, and lemon juice. A must for seafood lovers.

Nong Joke 50/1-3 Mu 7, Tambon Saithai, Amphoe Mueang, Krabi 81000 0 7561 1639 8.050293, 98.916400

Wangsai Seafood 98 Mu 3, Tambon Ao Nang, Amphoe Mueang, Krabi 81180 0 7563 8128, 09 6636 5683 8.038393, 98.815913 Kruathara (After Tsunami) 82 Mu 5, Noppharat Thara Beach, Tambon Ao Nang, Amphoe Mueang, Krabi 81180 0 7563 7361 8.046967, 98.800154

Kulakasai 165 Mu 6, Tambon Pakasai, Amphoe Nuea Khlong, Krabi 81130 0 7569 1445, 09 3697 9699 8.059062, 99.018849 17

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Pu Dam Top-class seafood from mangrove forests

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Pu Dam or mangrove crabs live in mangrove forests that line the waterways near the sea. They are famous for their giant legs and exquisite meat.

At Ban Ko Klang, the villagers catch them with simple homemade crab traps. During the 12th and the 14th day of the waxing and waning moons, they will lay the traps in the sea in the evening and collect them in the morning. From the full moon day to the 4th day of the waning moon and from the 15th day of the waning moon to the 4th day of the waxing moon, however, they will lay the traps in the morning and collect them in the afternoon. The trapping time changes because the water must be turbid so the crabs cannot see the traps.

Fresh mangrove crabs are good for many dishes, but the most popular ones are Stir-fried Mangrove Crabs with Oregano and Mangrove Crabs in Coconut Curry.

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Pu Dam Phad Oregano (Stir-fried Mangrove Crabs with Oregano)

A specular treat for crab lovers. The giant-sized, meaty mangrove crabs are stir-fried with butter and oil until fragrant, then seasoned with thick black pepper sauce and oregano, followed by a handful of holy basils for a finishing Thai aromatic touch.

A perfect harmony of Thai and western flavours. A must-try.

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Kaeng Kati Pu Dam (Mangrove Crabs in Coconut Curry)

This dish shows how fresh and sweet coconut cream mixed with local spices superbly enhances the exquisite flavour and aroma of mangrove crabs. Fresh coconut cream is seasoned with southern curry spices and premium shrimp paste to cook mangrove crabs and their giant legs. The ingredients also include pieces of pineapples to add sweetness to the spicy curry.

The crab meat covered with coconut curry is perfect with steamy hot rice.

Another memorable Krabi delicacy.

Recommened Restaurant

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Kanabnam View Seafood Laem Sak Seafood Bang Ann Seafood Ao Thong Seafood Baan Mah Ying 195 Mu 3, Tambon Laem Sak, 30/1 Mu 1, Tambon Khlong Prasong, 144/7 Mu 6, Soi Tha Ruea, Tambon Ao 107/2 Mu 6, Ban Bo To, Tambon Ao 10 Mu 1, Tambon Khlong Prasong, Amphoe Ao Luek, Krabi 81110 Amphoe Mueang, Krabi 81000 Luek Tai, Amphoe Ao Luek, Krabi 81110 Luek Tai, Amphoe Ao Luek, Krabi 81110 Amphoe Mueang, Krabi 81000 0 7568 5042, 08 9592 6503 08 5933 3971 0 7561 1639 0 7565 6113, 06 4575 8542 08 0719 3718, 08 1273 9762 8.276432, 98.652646 8.056154, 98.933007 8.056255, 98.932779 8.355689, 98.716094 8.378748, 98.695077

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Cashew nuts From roasting stoves to crunchy kernels Ban Rai Yai village in Krabi’s Nuea Khlong District is well-known for its traditional way to roast and deshell cashew nuts. The method involves roasting raw cashew nuts on hot stoves and flaming fires. Then the nuts are mixed with rice husks to get rid of the coating on the shells that is sticky and itchy. The shells are then broken to get the sweet and nutty kernels inside.

They make good snacks and savoury dishes such as Cashew Nut Dipping Sauce and Pan-roasted Cashew Nuts with Salt.

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(Pan-Roasted Cashew Nuts with Salt)

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cashew nuts are panmedium heat until they

turn gold, aromatic and crunchy, then left to cool. The seasoning herbs consist of sliced garlic, cayenne peppers, and shallots. The herbs are stir-fried together until fragrant and crispy.

A pinch of salt is sprinkled onto the herbs before mixing them well with roasted cashew nuts.

A perfect side dish with alcoholic beverages or a meal.

The crunchy roasted cashew nuts give a unique texture and flavour to Thai traditional dipping sauce.

The roasted nuts are pounded together with other ingredients of the dip such as shrimp paste, garlic, fish sauce, palm sugar, and lemon juice. The buttery texture of the cashew nuts makes the three-flavour dip unique. Perfect with famous Krabi seaweed such as sea grapes and feather seaweed.

Premium Med Mamuang Himaphan Khua Kleua roasted over

Nam Phrik Med Mamuang Himaphan (Cashew Nuts Dip)

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Recommened Restaurant

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Khaothong Terrace 135 Mu 2, Tambon Khao Thong, Amphoe Mueang, Krabi 81000 08 3107 4400 8.173464, 98.748966

Paknam Seafood 140 Mu 7, Tambon Sai Thai, Amphoe Mueang, Krabi 81000 08 1894 9454 8.047428, 98.915256

Tonsai Seafood Fresh 33 Mu 2, Tambon Ko Lanta Yai, 129 Mu 7, Ko Phi Phi, Tambon Ao Amphoe Ko Lanta, Krabi 81150 Nang, Amphoe Mueang, Krabi 81210 0 7569 7306, 09 8013 9616 08 9866 3279 7.532100, 99.093807 7.738117, 98.772617

Barracuda 109 Mu 1, Tambon Sala Dan, Amphoe Ko Lanta, Krabi 81150 08 7469 3128, 06 1594 6489 7.649639, 99.039373

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Sarai Khon Nok Delicious and nutritious seaweed Research has confirmed the nutritious values of Sarai Khon Nok which means feather seaweed.

Its scientific name is Caulerpa racemosa var.

Corynephora. This seaweed is abundant in Tambon Khlong Yang in Krabi’s Ko Lanta District and can be harvested at low tides during November and April. With research and proper aquacultural techniques to control the temperature and salinity of seawater in the tanks, seaweed farming can now produce feather seaweed to meet market demands. Among the popular dishes are Sarain Khon Nok Salad and Omelette with Sarai Khon Nok Omelette.

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Recommened Restaurant

10 Yam Sarai Khon Nok (Feather Seaweed Spicy Salad)

Fresh and healthy, the Sarai Khon Nok or feather seaweed from high-quality farms is now highly popular. The seaweed can be eaten fresh or mixed with a wide variety of spicy Thai salad dressings. Best with “somtam” dressing, seafood dip, or with plain “yam” dressing with sliced shallots and bird’s eye chillies.

Baitoey 79 Khong Kha Road, Tambon Pak Nam, Amphoe Mueang, Krabi 81000 0 7561 1509 8.057984, 98.919794

Paknam Seafood 140 Mu 7, Tambon Sai Thai, Amphoe Mueang, Krabi 81000 08 1894 9454 8.047428, 98.915256

Ruenmai 117 Mu 3, Tambon Sai Thai, Amphoe Mueang, Krabi 81000 08 9288 3232 8.088087, 98.882178

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Tourism Authority of Thailand (TAT) Krabi Office 292 Maharat Road, Amphoe Mueang, Krabi 81000 Tel : 0-7562-2163, 0-7561-2812 Fax : 0-7562-2164 E-mail : tatkrabi@tat.or.th www.wearekrabi.com www.facebook.com/wearekrabi