Thai Curry Crab Stir Fry
Pu Pad Pong Garee is a classic seafood dish in Thailand, and one of my fave. Crab meat is stir fried in a custardy curry sauce. The flavour is to die for, and it is incredibly quick and easy to make!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon Thai chili paste (nam prik pao) ()
- 1 Tablespoon Thai chili paste oil (the red oil that floats on top of the chili paste jar) (or another chili oil)
- ¼ cup evaporated milk (or coconut milk)
- 3 large eggs
- 1 Tablespoon oyster sauce
- 1 Tablespoon fish sauce
- ½ teaspoon ground white pepper
- 1 Tablespoon neutral oil
- ¼ onion (1-inch dice (preferably sweet onion))
- 3 cloves garlic (chopped)
- 2 teaspoons curry powder
- 7 oz fresh crab meat (set aside a couple of teaspoons for garnish)
- 1 small handful celery leaves and thinly sliced stalk (or chopped Chinese celery, plus extra for garnish)
- A few pieces of julienned red chilies or bell pepper (optional garnish)
- Jasmine rice (for serving)
- Prik nam pla (optional condiment)
Instructions
- 1
For the custard: Whisk the chili paste and the chili oil together to loosen the paste. Add about a tablespoon of the evaporated milk and whisk to make sure there are no lumps of chili paste remaining. Add the rest of the evaporated milk, the eggs, oyster sauce, fish sauce and white pepper. Whisk until well combined.
- 2
Have all your ingredients and serving plate ready to go and within arm's reach, as the cooking goes very fast!
- 3
Place a nonstick skillet or well-seasoned wok on medium heat, then add the oil, onions, and garlic and saute for a minute or so just until the onion doesn't taste raw but is still crunchy.
- 4
Keeping the heat on medium, add the curry powder and stir for just 5 seconds to infuse into the oil. Do not use high heat or the curry powder will burn instantly.
- 5
Add the crab and toss for just 10-15 seconds to heat up the crab. Be gentle, try not to break up the crab too much.
- 6
Add the custard and using a rubber spatula stir without stopping until the mixture is thick and creamy, but still looks slightly undercooked. Off the heat, stir in the celery and immediately transfer onto a serving plate.
- 7
Garnish with red pepper juliennes, more celery leaves and extra crab meat
- 8
Serve with jasmine rice and prik nam pla, if desired.