Thai Crab Curry (Pu Pad Pong Kari) | Neena's Thai Kitchen

Описание: RECIPE - Thai Crab Curry (Pu Pad Pong Kari)

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I'm excited to share with you one of the special dishes which everyone in my family love Pu Pad Pong Karee. Please subscribe to my channel to get notifications every time I post a new recipe
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It is a stir-fried the whole crab with dry yellow curry powder, garlic, and onion. The egg and milk gives this dish a lovely creamy texture. Don’t forget to pair it with a glass of sauvignon blanc or any dry white wine.

My Thai Crab Curry recipe features the Dungeness crab which is normally found in California supermarkets. Tourists who come to San Francisco always go to try fresh Dungeness steamed crab at San Francisco Fisherman’s wharf. The crab meat is sweet with a mild nutty taste and is delicious with butter.

This dish can be cooked with raw crab or cooked crab. I don’t like to kill the crab. Therefore, I usually buy crab that are about 1.5 – 2.5 lbs. in weight at the 99 Ranch local supermarket and ask them to steam the whole crab for me. Then I’ll cut and cook it with my delicious curry sauce. I’ll show you both ways cooking raw crab and another way is cooking with cooked crab. Eating crab can be messy so get the big crab so that you can get more meat but flavorful dish. You can use any kind of crab such as Blue crabs.

Each culture around the world has a version of their own take on curry crab – there is Chinese, Jamaican, Indian, and Singaporean crab curry dishes which are all full of flavor and sauces. Thai crab curry is one of the best which goes well with plain steamed rice, toasted bread, or some steamed vegetables. After the crab is gone you will want to eat the rest of the sauce with just steamed rice.

Thai crab curry Ingredients:

1 large Dungeness crab or any kind of crab 1.5 – 2.5 lbs. (cooked or uncooked)
3 tbsp cooking oil
1 tbsp minced garlic
1/2 cup sliced onion
1/2 cup or 2 stalks Chinese celery - 1-inch pieces
1/2 cup or 2 stalks scallion – 1-inch pieces
5 thinly slices ginger
2-4 red chilies/ red jalapeno

Curry Sauce ingredients:

2 tbsp oyster sauce
1 tbsp Thai roasted chili paste - optional
1 tbsp soy sauce
2 tsp curry powder
1-2 tsp sugar
1/2 tsp white/black pepper
1 cup whole milk or coconut milk
1 large egg – beaten


Cooking instruction:

Prepare crab - Clean crab and chop into big pieces (4 – 6 pcs). You can crack the claws and legs by using the blunt. I don’t like to do that because the small piece of cracked shell can get loose and mix in the curry.

Prepare sauce - Mix all sauce ingredients together

Cooking
At medium heat, in a wok or large skillet, add cooking oil, garlic, and onion. Fry until light golden.

Raw crab: add crab, 1/4 cup water, cover with the lid and steam for 5 minutes or until cooked.
Cooked crab: add crab, 1 tbsp water, cover with the lid and steam for 1 minute to warm it up.

Once the crab is cooked/warm, reduce the heat to low add curry sauce to the wok, stir for 1 minute or until boiling. Don’t cook too long; the curry sauce will lose the creamy texture.
Add vegetables (chilies, celery, and scallion), stir fry quickly.

Serve: 1-2 people,
Serve with steamed jasmine rice or with other cooked rice noodles

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About Neena

I enjoy showing people how to cook authentic Thai dishes and other inspiring cuisines the simple and easy way at home
Was the co-owner of Bangkok Bay Thai Cuisine in Redwood City, California for 22 years with my 3 sisters (Ikun, Cholada, Mimi)
Born and raised in Bangkok Thailand
Passionate about food, travel, and other cultures
Cooking style: simple, fast, practical, and of course delicious
Been cooking at home for my family since I was a teenager

#thaifood #neenasthaikitchen #crabcurry