Pu pad pong karee, crab meat stir-fried with curry powder and a savory custard
Thai cuisine · Pailin's Kitchen · ♥ 4.2K likes · 113.3K views · 10 min video
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Read about crab in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Thai chili paste (nam prik phao)
- oil from the top of the chili paste
Stir Thai chili paste with some of the oil floating on top of it to loosen it.
- evaporated milk
Add a splash of evaporated milk and stir until the paste is no longer clumpy, then add the rest.
Add three large eggs, oyster sauce, fish sauce and white pepper and beat until smooth, a savory custard.
- 3 whole large eggs
- oyster sauce
- fish sauce
- white pepper
- onion
- garlic
- celery leaves plus thinly sliced stalk
- 200 g fresh crab meat
- curry powder
Prepare onion, garlic, celery leaves and thinly sliced celery stalk; have everything and the serving plate within reach.
- oil
Heat a little oil in a non-stick wok on medium; add the onion and garlic and break up the onion layers, sautéing minimally so the onion keeps a crunch; keep the heat moderate so the curry powder will not burn.
Mise en place and a non-stick wok
Add the curry powder and toss quickly; add the crab and toss gently just to heat it without breaking it up.
Curry powder, crab and custard
Pour in the custard and stir constantly, scraping the sides, until thick, creamy and mushy with no large curds of scrambled egg.
Throw in the celery, turn off the heat, stir quickly and plate immediately so it does not overcook in the hot pan.
- red pepper
Garnish: pull any chunks of crab to the top, add fresh celery leaves (or green onions), red pepper and a tablespoon or teaspoon of reserved crab meat.
Garnishing an ugly dish