I’ve made a lot of fried rice since meeting the boyfriend. I started by learning how to make traditional Thai fried rice and then branched out to some of the more exciting variations like crab fried rice, shrimp paste fried rice, and green curry fried rice. The boyfriend is a big fan of all of these, but particularly my crab fried rice, presumably because he’s such a crab aficionado.
I was about to make some crab fried rice the other night when it dawned on me that there’s probably only one dish that the boyfriend would like better — and that is crab curry fried rice.
When you get down to it, crab curry fried rice is really just a combination of traditional Thai fried rice and this curried crab stirfry. You start by sauting the garlic, onions, crab, and curry powder like you would for the curried crab stirfry, then add your cooked rice, scramble an egg, and add some fresh herbs like you do to make fried rice. For this version, I also added a bit of crab paste to really bring out the crab flavor, but I bet it would be good even without this.
The boyfriend totally approved of this crab curry fried rice, not that I ever had any doubts…
2 cups jasmine rice, cooked and left out for a few hours
3-4 cloves garlic, chopped
1/2 cup onion, sliced thinly
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1/2 cup cooked crab meat
1 teaspoon curry powder
1 teaspoon crab paste in soya bean oil
1 teaspoon fish sauce
1 teaspoon thin soy sauce
Saute the garlic in a bit of oil over medium high heat.
Add the sliced onion, crab meat, crab paste in soya bean oil, and curry powder. Saute until the onions are just starting to cook, but are still fairly firm.
Add the cooked rice and mix everything together. Season with fish sauce and thin soy sauce, starting with 1 teaspoon of each and adding more as needed.
Push the fried rice to the side of the wok to create a hole in the center. Add a little more oil, let it heat up, and then scramble your eggs in that space. Once they're cooked, stir into the fried rice.
Add your green onions and cilantro and mix to incorporate.
Take off the heat and serve with nam pla prik dipping sauce (a little bowl of fish sauce with sliced Thai chilis and an optional squeeze of lime).