Amok Kdam (Cambodian Coconut Crab Curry)

1. For the Kroeung, combine all the perishable ingredients (kaffir lime leaves, lemongrass, red shallots, turmeric root, galangal root, garlic, Guajillo chili pods, and water) into a food processor and pulse into a paste. 
2. Dispatch crab legs and add the legs under a steamer on high heat for 8 minutes. 
3. Once fully steamed, remove from the basket to cool then remove the crab meat from the shell. 
4. Set aside. 
5. Into a bowl, carve out the crab butter and add the crab meat, 1.5 tbsp of the prepared Kroeung paste, 1 tbsp of fish sauce, 2 tsp of MSG, 1/2 tbsp of palm sugar, and 1 egg. 
6. Mix well, then ladle the crab blend into the crab shell. 
7. Set the steamer on high heat, add the crab and cover. 
8. Steam for 10 minutes. 
9. Remove from the steamer and let it cool. 
10. Add coconut cream. 
11. Garnish with thin slices of kaffir lime leaves and Thai chili peppers.