25min 4 ppl
Poo Pad Pong Karee (Crab in Yellow Curry)
23 minutes
4 people
Medium31–60 min or 7–12 steps
23 min · 9 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 26g
Carbs 12g
Fats 24g
About this dish
Sweet crab meat stir-fried with curry powder and egg, loosened with coconut milk until the sauce turns silky and pale gold — a dish built on the crab, not around it.
Allergy Info
Eggs, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Onionsliced1
- Celerysliced on the diagonal2 stalk
- Spring onionscut into 3cm lengths3
Fish & Seafood
- Crab meatpicked over for shell400 g
Dairy & Eggs
- Eggsbeaten3
Tins & Jars
- Coconut Milk150 ml
Spices & Seasonings
- Curry Powdermild yellow curry powder2 tbsp
- White pepper0.25 tsp
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a wok over medium heat and fry the onion for 3 minutes until softened.
Approx. 3 minutes
2
Add the curry powder and fry for 1 minute until fragrant.
Approx. 2 minutes
3
Add the celery and stir-fry for 2 minutes until just starting to soften.
Approx. 2 minutes
4
Pour in the coconut milk, fish sauce and white pepper, and bring to a gentle simmer.
Approx. 3 minutes
5
Add the crab meat and stir gently for 2 minutes to warm through without breaking up the lumps.
Approx. 3 minutes
6
Check the mixture reads 63°C on a meat thermometer, then pour the beaten egg over the top in a thin stream.
Approx. 3 minutes
7
Let the egg set for 30 seconds, then fold through gently so it forms soft, silky ribbons rather than scrambling completely.
Approx. 3 minutes
8
Scatter in the spring onions and stir through for 30 seconds.
Approx. 2 minutes
9
Transfer to a serving plate and serve at once.
Approx. 2 minutes
