Pu Pad Pong Karee

Name: Pu Pad Pong Karee
Yield: 4 servings
Cuisine: Thai
Ingredients: 1kg mud crab, cleaned and cut into pieces (or 300g crab meat); 2 tbsp curry powder; 2 eggs; 1/2 cup evaporated milk; 1 tbsp chilli paste in oil (nam prik pao); 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar; 1 onion, spring onions and Chinese celery

ปูผัดผงกะหรี่/poo pad pong ga-REE/

Also known as: Poo Pad Pong Karee, Thai Crab Curry, Stir-Fried Crab with Curry Powder

About this dish

Crab stir-fried in a creamy, mild curry sauce of egg, milk, curry powder and chilli paste.

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Ingredients

🦀1kg mud crab, cleaned and cut into pieces (or 300g crab meat)

🟡2 tbsp curry powder

🥚2 eggs

🥛1/2 cup evaporated milk

🌶️1 tbsp chilli paste in oil (nam prik pao)

🫙1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar

🧅1 onion, spring onions and Chinese celery

Method

Serves 4

Beat the eggs with the milk, curry powder, chilli paste, sauces and sugar.

Fry garlic and onion in oil, add the crab and stir-fry for 5 minutes until nearly cooked.

Pour in the egg mixture and stir gently until it turns into a soft, creamy sauce.

Add the spring onions and celery.

Serve with jasmine rice.

✓ What Makes it Authentic

Pu pad pong karee was popularised by Bangkok seafood restaurants in the 1970s and is now one of the best-known Thai-Chinese seafood dishes.

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