Remove the shell from the crab tails, rinse and rub dry. Remove the seeds from the chili pepper and chop finely. Chop the shallot. Finely grind the chili, shallot and lemon zest in a hand blender. Put the puree in a frying pan, add turmeric, basil, ginger and water and stir well.
Bring the mixture to a boil and gently simmer over low heat for a few minutes until the water has almost evaporated. Add the coconut milk and crab tails and cook, stirring, until cooked through, about 5 min. Season the sauce with the juice of one lemon and salt.
Serve with long-grain rice.
+ + + Valuable ingredients + + +
+ + + Tips for purchasing and cooking + + +
When purchased, the coconut should have an undamaged shell and still contain coconut water, which can be easily determined by shaking the fruit. To open the coconut, start by poking holes in the softer “eyes” in the upper part of the hard shell with a pointed object and pour the coconut water into a large enough bowl. Next, strike the shell with a hammer at length below the eyes, breaking it in half. Next, the white flesh of the fruit can be extracted. To make coconut milk (not to be confused with the coconut water that is inside the coconut!) grate the pulp, put it in a small saucepan and pour over it two and a half times the mass of hot milk (for 200 ml of coconut mil