Stir-fried crab meat with curry powder and eggs (สูตรทำเนื้อปูผัดผงกะหรี่)

Описание: 🦀🍳✨ Creamy, curry-spiced, and packed with sweet crab — this Thai-Chinese classic is pure seafood heaven! 🌶️🥢💛

Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking.
Here is a delicious and simple exception – Stir-fried crab meat in curry powder, milk and eggs – A popular Thai seafood recipe which is unique in its use of commercially available curry powder.
The dish was first created by Teochew Chinese chefs in the numerous Chinese restaurants in Bangkok who used to cater to the working class of Thai-Chinese immigrates, that came to the Kingdom from the Guangdong province in the southern coast of China.
The following recipe is 'mixed up' a bit in the way I do my weekday version (as demonstrated in the video), which is much quicker, and uses picked pre-steamed crab. Once the eggs are scrambled, bring everything together quickly, so as not to overcook the crab!

300g steamed crab meat
1 tbsp garlic
0.5 tbsp ginger
0.25 cup large red chili peppers
1/3 cup spring onions
1 tbsp Thai chilli jam (Nam Prik Pao น้ำพริกเผา)

Seasoning
1.5 tbsp light soy sauce
0.5 tbsp oyster sauce
2 tsp sesame oil
1 tsp sugar
1 tsp white pepper
pinch of salt
2 tbsp stock or water (optional)

Egg Mix
2 large eggs
1 tbsp curry powder (red/yellow with turmeric)
0.25 cup evaporated milk
1 tbsp Thai chilli jam (Nam Prik Pao น้ำพริกเผา)