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.

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:

  1. Crack the egg and add into milk or coconut milk, along with yellow curry powder and Thai Chili Paste, milk well and set aside.
  2. 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.
  3. When the crab meat is 80% cooked, season with fish sauce and the curry mixture, stir well.
  4. Add the cut spring onion, celery and cut chilli, mix well and turn off the gas.
  5. 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!


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