A Taste of Thailand at Home: Creamy Yellow Crab Curry (Poo Pad Pong Karee)
Homemade Poo Pad Pong Karee: Bring Thailand to Your Kitchen!
Missing travel and exotic flavors? This recipe for Poo Pad Pong Karee, a beloved Thai crab curry, will transport your taste buds straight to Thailand! It features tender crab stir-fried in a rich, fragrant yellow curry sauce with creamy coconut milk and eggs. Follow these detailed, easy-to-understand steps to create this delicious dish right in your own kitchen.
Main Ingredients- 2 cleaned crabs (or snow crab, king crab, etc.)
- 1 onion
- 15 stalks of scallions (green onions)
- 2 eggs
- 200cc coconut milk
- 2 red chilies
- 2 green chilies
Seasoning Ingredients- 1.5 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 Tbsp minced garlic
- 4 Tbsp curry powder
- 200cc water
- 1.5 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 Tbsp minced garlic
- 4 Tbsp curry powder
- 200cc water
Cooking Instructions
Step 1
Begin by preparing your vegetables. Dice the onion finely. Slice the red and green chilies thinly on an angle after removing the seeds. Cut the scallions into approximately 4cm lengths. Finely mince the white parts of the scallions to use when sautéing garlic, and set aside the green parts, thinly sliced, for garnish.
Step 2
Thoroughly clean the crabs and pat them completely dry with paper towels. This is crucial because any residual moisture can cause the oil to splatter dangerously when frying.
Step 3
Heat a generous amount of oil in a wok or large skillet over medium-high heat. Add the cleaned crabs and stir-fry until they develop a slightly charred, fragrant aroma. (The crabs pictured are indeed red crabs!)
Step 4
An optional but helpful tip: if you pre-boil or steam the crabs until they are partially cooked before stir-frying, it can significantly reduce the cooking time. Once cooked, remove the crabs from the pan and set aside.
Step 5
Wipe the pan clean, or use a fresh one. Add enough oil to coat the bottom and sauté the minced garlic until fragrant. Adding the minced white parts of the scallions at this stage and cooking them down to release their aroma is also highly recommended.
Step 6
Once the garlic is golden and aromatic, add the curry powder. Stir-fry for about a minute, ensuring it mixes well with the oil and doesn’t clump. This step helps to bloom the curry powder’s flavor and fragrance. Be careful not to burn the curry.
Step 7
Add the diced onions to the pan and sauté until they become translucent. Then, add the sliced red and green chilies and continue to stir-fry. As the vegetables soften slightly, stir in the fish sauce and oyster sauce, ensuring everything is well combined. If the pan seems dry, add a little more oil.
Step 8
Pour in the coconut milk and stir gently with a spatula or spoon. Allow it to simmer and meld with the other ingredients, creating a rich, creamy sauce.
Step 9
Add the pre-fried (or par-cooked) crabs back into the sauce. Gently toss them to coat evenly with the curry mixture. Let them simmer for a few minutes to absorb the flavors.
Step 10
Crack the two eggs directly into the pan. As the eggs begin to set, gently break them up with chopsticks or a spatula, stirring them into the sauce to create soft, fluffy curds.
Step 11
The curry will thicken as it simmers, with the coconut milk reducing and the eggs binding the sauce. If you prefer a looser consistency, gradually add a little water until it reaches your desired thickness. A saucier consistency is great for serving over rice, while a thicker sauce works well as a standalone dish or appetizer.
Step 12
Finally, transfer the delicious Poo Pad Pong Karee to a serving dish. Garnish with the reserved sliced scallion greens for a pop of color and fresh aroma. Enjoy your homemade taste of Thailand!
