Pu Pad Phong Kari (Thai Stir-fried Crab with Curry Powder)
Pu Pad Phong Kari (sometimes spelled Pu Pad Phonk Gari) is a beloved Thai dish that combines the rich sweetness of crab with the warm, savory flavors of yellow curry powder.Here’s what makes it special:“Pu” (ปู) means crab in Thai.“Pad” (ผัด) means stir-fried.“Phong Kari” (ผงกะหรี่) means curry powder.So Pu Pad Phong Kari literally translates to “stir-fried crab with curry powder.”The dish typically features chunks of crab (often blue crab or crab meat) stir-fried with a fragrant mix of yellow curry powder, eggs, onions, peppers, celery, and sometimes a touch of evaporated milk or coconut milk that gives it a creamy, lightly spiced sauce. The texture is silky, and the flavor balances sweet, spicy, and savory notes—distinctly Thai with a hint of Chinese influence.It’s often served with steamed jasmine rice and plenty of napkins, because it can get deliciously messy if you’re cracking crab shells by hand!
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Ingredients
For the curry sauce
- 2 tablespoons yellow curry powder
- 3 tablespoons evaporated milk or coconut milk for a richer version)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar (palm sugar if available)
- 1 teaspoon chili paste in oil (nam prik pao, optional for mild heat)
- 2 eggs lightly beaten
For the stir-fry
- 1–1.2 pounds fresh crab meat or cooked crab pieces in shell
- 3 cloves garlic minced
- 1 small onion sliced
- 1 bell pepper sliced (red or yellow for color)
- 2–3 stalks celery sliced diagonally
- 2 green onions cut into 2-inch pieces
- 2 tablespoons vegetable oil
- fresh cilantro torn (for garnish)
Instructions
Mix the curry sauce
- In a bowl, whisk together curry powder, evaporated milk, fish sauce, soy sauce, sugar, chili paste, and eggs. Set aside.
Prepare the crab
- If using whole crabs, clean, steam, and crack them into sections. If using lump crab meat, gently pick over for any shell bits.
Stir-fry the aromatics
- Heat oil in a large wok or skillet over medium-high heat. Add garlic and stir until fragrant (about 30 seconds).
Add vegetables
- Toss in onion, bell pepper, and celery. Stir-fry 2–3 minutes until slightly softened.
Add the crab
- Add the crab pieces or meat and toss gently to combine.
Add the curry sauce
- Pour in the curry mixture, stirring continuously so the egg thickens into a creamy, golden sauce that coats the crab. Simmer 2–4 minutes until everything is glossy and fragrant.
Finish and serve
- Sprinkle in green onions, toss lightly, and remove from heat. Garnish with cilantro.
To Serve
- Serve hot with steamed jasmine rice or soft rice noodles, and offer lime wedges on the side for a zip of freshness.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 189kcal (9%)Carbohydrates: 11g (4%)Protein: 26g (52%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 133mg (44%)Sodium: 1970mg (86%)Potassium: 548mg (16%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1288IU (26%)Vitamin C: 51mg (62%)Calcium: 136mg (14%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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