Crab Curry Stir Fry | Bu Pad Pong Karee | ปูผัดผงกะหรี่
With crab season in full swing, the hubby and I have been enjoying this crustacean a lot recently.
It’s great when steamed and eaten with the Thai seafood dipping sauce known as nam jim seafood. We also really like making a simple, but delicious crab fried rice or the slightly more involved crab curry fried rice. But perhaps one of our favorite ways of eating fresh crab is in this crab curry stir fry.
This dish features crab that is cooked together with a curry sauce made of yellow curry powder, eggs, milk, and a few Thai sweet and savory sauces. White and green onions, Chinese celery, and red peppers add some additional freshness and texture to the dish. It’s a nice departure from the more common Thai yellow curries made with yellow curry paste, but still has plenty of that curry flavor that works so well with crab.
In Thailand, this dish is most commonly cooked with entire sections of crab in the shell. We’ve found that we enjoy this stir fry even more with free crab meat, allowing the meat to soak up all of the flavors of the dish, and for us to have more immediate gratification :)
Crab Curry Stir Fry| Bu Pad Pong Karee | ปูผัดผงกะหรี่
- 1 Tablespoon garlic, minced
- 1/2 cup white onion, cut into large slices
- 1 red jalapeno pepper, sliced
- 2 cups crab meat, steamed and cracked
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon sugar
- 2 teaspoons curry powder
- 1 Tablespoon thin soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon roasted chili paste
- 1 Tablespoon roasted chili paste oil (from the top of the jar)
- 3 green onions, sliced thinly
- 1 cup Chinese celery leaves
- If you are starting with live crab, steam for approximately 20-25 minutes until the meat is cooked. Crack the crab to obtain all of the meat. Two medium-sized Dungeness crabs should be enough to yield 2 cups of meat.
- Prepare your vegetables by mincing the garlic, cutting the onion into large slices, and slicing the jalapeno pepper on the diagonal. Slice the green onion into inch lengths and pick and save the leaves of the Chinese celery for use later.
- Make the curry sauce by combining the eggs, milk, sugar, curry powder, soy sauce, oyster sauce, and roasted chili paste and oil. Whisk together until all ingredients are mixed and the eggs are fluffy. If you don't have roasted chili paste oil, use 2 Tablespoons of the paste, but omit the sugar.
- Heat a wok over medium-high heat and add a bit of a mild-flavored oil such as canola. Saute the garlic, white onion, and jalapeno slices until the garlic is golden brown and the onion is slightly translucent.
- Next add the curry sauce to the wok and allow to cook for a minute or two. Then add the crab meat and stir into the sauce. The eggs in the sauce should be firming up. Continue to cook until the eggs are cooked thoroughly.
- Finish the dish by mixing in the green onions and Chinese celery. Cook just long enough to wilt the greens, then take the wok off the heat.
- Serve this crab curry stir fry over a bed of hot jasmine rice, and enjoy!