Thai Curry Crab Stir Fry (Boo Pad Pong Karee)
Thai curry crab stir fry is a quick and tasty dish that combines crab meat with yellow curry powder, Thai seasoning, and Chinese celery. The result is a creamy and flavorful curry sauce that coats the succulent crab meat. Ready in just 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 5 oz evaporated milk
- 2 tbsp oyster sauce
- 1 tbsp light or thin soy sauce
- 1 tbsp plus 1/2 table of the oil of Nam Prik Pao Thai Chili paste
- 1 tbsp sugar
- 1/4 cup water
- 1 tbsp yellow curry powder
- 2 medium eggs
- 1 tbsp oil
- 1 tbsp garlic (4 cloves, chopped small)
- 1/2 white or sweet onion sliced long and thin
- 2 large stalks green onion, sliced 2-inch pieces
- 1 cup Chinese parsley, sliced thin and long, and includes both stems and leafy parts.
- Red peppers, 1 Serrano for extra heat, or 1/4 cup red bell peppers for a sweet mild taste. Or Thai long red peppers, deseeded for less spiciness
- 8 oz crab meat or meat from one 1.5-pound whole crab
Instructions
- 1
. Blend eggs, yellow curry powder, evaporated milk, oyster sauce, light soy sauce, Nam Prik Pao, and sugar in a small mixing bowl. Whisk until smooth.
- 2
Sauté aromatics. Heat a wok or large skillet on medium-high heat. Sizzle garlic and white onion in oil until fragrant in a wok.
- 3
Make the egg mixture. Add the egg mixture to the wok, creating a luscious foundation. Add water to add more volume to the creamy base.
- 4
Add the veggies. Mix well with green onion, red pepper, and Chinese parsley.
- 5
Add the star ingredient. Finally, add the crab meat last, cooking for an additional minute. Be gentle with the crab meat. They break very easily.