Fish Cheeks – Coconut Crab Curry


“This Southern-style curry with lump crab meat, house-made curry paste, betel leaf, makrut lime leaf, and coconut cream is a fan favorite.  Though spicy, your tastebuds can’t seem to get enough.” – Jenn Saesue. Co-Owner, Fish Cheeks.



This recipe gives back to APEX for Youth.

Apex for Youth empowers underserved Asian and immigrant youth from low-income families in NYC to unlock their potential and a world of possibility


Fish Cheeks’ co-owner and jack-of-all-trades, Jenn Saesue has always felt most at home in restaurants. As a child in Bangkok, Jenn has vivid memories of scouring the city with her father in search of the best Thai dishes. When Jenn immigrated to the United States at age 12, this passion for food remained with her and she eventually opened her first Thai restaurant at just 22 years old. Jenn met Chat and Ohm in 2015 – after learning they shared her vision of opening a restaurant in NYC that served the kind of Thai food she had grown up with, they decided to join forces and opened Fish Cheeks in 2016.


55 Bond St
New York, NY 10012

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Fish Cheeks – Coconut Crab Curry