Thai Curry Crab Stir Fry
User Reviews
5.0
6 reviews
Excellent
-
Servings
3 servings
-
Calories
256 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Curry Crab Stir Fry
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Pu Pad Pong Garee is a classic seafood dish in Thailand, and one of my fave. Crab meat is stir fried in a custardy curry sauce. The flavour is to die for, and it is incredibly quick and easy to make!
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Ingredients
The Custard
- 1 Tablespoon Thai chili paste (nam prik pao)
- 1 Tablespoon Thai chili paste oil (the red oil that floats on top of the chili paste jar) or another chili oil
- ¼ cup evaporated milk or coconut milk
- 3 large eggs
- 1 Tablespoon oyster sauce
- 1 Tablespoon fish sauce
- ½ teaspoon ground white pepper
The Stir Fry
- 1 Tablespoon neutral oil
- ¼ onion 1-inch dice (preferably sweet onion)
- 3 cloves garlic chopped
- 2 teaspoons curry powder
- 7 oz fresh crab meat set aside a couple of teaspoons for garnish
- 1 small handful celery leaves and thinly sliced stalk or chopped Chinese celery, plus extra for garnish
- A few pieces of julienned red chilies or bell pepper optional garnish
- jasmine rice for serving
- Prik nam pla optional condiment
Instructions
- For the custard: Whisk the chili paste and the chili oil together to loosen the paste. Add about a tablespoon of the evaporated milk and whisk to make sure there are no lumps of chili paste remaining. Add the rest of the evaporated milk, the eggs, oyster sauce, fish sauce and white pepper. Whisk until well combined.
- Have all your ingredients and serving plate ready to go and within arm's reach, as the cooking goes very fast!
- Place a nonstick skillet or well-seasoned wok on medium heat, then add the oil, onions, and garlic and saute for a minute or so just until the onion doesn't taste raw but is still crunchy.
- Keeping the heat on medium, add the curry powder and stir for just 5 seconds to infuse into the oil. Do not use high heat or the curry powder will burn instantly.
- Add the crab and toss for just 10-15 seconds to heat up the crab. Be gentle, try not to break up the crab too much.
- Add the custard and using a rubber spatula stir without stopping until the mixture is thick and creamy, but still looks slightly undercooked. Off the heat, stir in the celery and immediately transfer onto a serving plate.
- Garnish with red pepper juliennes, more celery leaves and extra crab meat
- Serve with jasmine rice and prik nam pla, if desired.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
8g
(3%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
198mg
(66%)
Sodium
1285mg
(54%)
Potassium
350mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
332IU
(7%)
Vitamin C
8mg
(9%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 198mg | 66% |
| Sodium | 1285mg | 54% |
| Potassium | 350mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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