This is my best curry for the moment. Usually I only eat green curry and I love crab, simple steamed, along with spicy seafood sauce. Until recently when I was in India and had the “ Indian” crab curry. I got curious and decided to make the Thai crab curry once. I love this so much that I think I will say goodbye to simple steamed crab and have them with this yellow curry from now on. This is just how I try to make it, simply.
| Ingredients |
Serves 2 |
Notes |
| Fresh Crab |
Two |
clean well and quartered |
| Spring onion |
1 cup |
clean and cut in small pieces |
| Chinese Celery |
1 cup |
clean and cut small pieces |
| Red Chili |
1 piece |
clean and slice thin |
| Garlic |
1 tablespoon |
clean and crush; chop insmall pieces |
| Fish Sauce |
2 teaspoon |
|
| Coconut milk or fresh milk |
2 tablespoon |
|
| Yellow Curry powder |
1 tablespoon |
|
| Thai Chili Paste |
1 tablespoon |
|
How to make:
- Crack the egg and add into milk or coconut milk, along with yellow curry powder and Thai Chili Paste, milk well and set aside.
- Fry garlic in 2 tablespoon of vegetable oil, when frying the it gives aroma add the fresh crab pieces, spread the piece well in the wok and cover. Be careful to have the crab meat cooked, but not burn the garlic.
- When the crab meat is 80% cooked, season with fish sauce and the curry mixture, stir well.
- Add the cut spring onion, celery and cut chilli, mix well and turn off the gas.
- Best serve hot with steam rice. Believe me; you don’t need extra sauce here.
Tip: Personally I found the version with the coconut milk (my first trial) tastes better than the one with milk. It gives a bit more liquid and simply tastes better!
Crab Curry – Pooh-Pad-Pong-Kari – ปูผัดผงกะหรี่
This is my best curry for the moment. Usually I only eat green curry and I love crab, simple steamed, along with spicy seafood sauce. Until recently when I was in India and had the “ Indian” crab curry. I got curious and decided to make the Thai crab curry once. I love this so much that I think I will say goodbye to simple steamed crab and have them with this yellow curry from now on. This is just how I try to make it, simply.
How to make:
Tip: Personally I found the version with the coconut milk (my first trial) tastes better than the one with milk. It gives a bit more liquid and simply tastes better!