Easy Crab Stick ‘Poo Pad Pong Curry’ Recipe for a Taste of Thailand at Home
How to make Crab Stick Poo Pad Pong Curry, easy Thai curry recipe, crab stick curry, homemade exotic dish, crab stick recipes
Discover the delightful ‘Crab Stick Poo Pad Pong Curry,’ a simplified take on a classic Thai dish, perfect for recreating at home. While authentic Poo Pad Pong Curry uses fried crab, this recipe cleverly substitutes with readily available and flavorful crab sticks, making it incredibly easy to prepare. We’ll use milk and sugar to mimic the rich creaminess of coconut milk, and fish sauce (or anchovy sauce) for that essential umami depth. The result is a wonderfully fragrant and satisfying curry with a delightful textural contrast. It’s an ideal dish for a special meal or when you crave an exotic culinary adventure right in your own kitchen!
Main Ingredients
- 5 crab sticks
- 2 Tbsp potato starch (or cornstarch)
- 1/2 stalk of white part of leek
- 1/2 medium onion
- 1/2 Tbsp minced garlic
- 1 serving of cooked rice (optional, for serving)
- Vegetable oil (for frying crab sticks), generous amount
Curry Sauce Ingredients
- 200ml milk
- 3 Tbsp curry powder (store-bought)
- 1/2 Tbsp sugar
- 1 Tbsp anchovy sauce (or fish sauce)
- 1 large egg
- 200ml milk
- 3 Tbsp curry powder (store-bought)
- 1/2 Tbsp sugar
- 1 Tbsp anchovy sauce (or fish sauce)
- 1 large egg
Cooking Instructions
Step 1
Begin by preparing the crab sticks. You can either shred them into smaller pieces or leave them whole, depending on your preference. Sprinkle 2 tablespoons of potato starch (or cornstarch) evenly over the crab sticks. Gently toss them to ensure the starch coats them well. This step is crucial for achieving a wonderfully crispy texture when they are fried.
Step 2
Prepare the aromatics for the curry. Finely slice the white part of half a leek and the half onion. These will be sautéed to build a fragrant base for the sauce.
Step 3
Now, let’s create the heart of our Poo Pad Pong Curry – the sauce. While traditional recipes use coconut milk, we’ll achieve a wonderfully creamy flavor by substituting with milk and sugar, making it more accessible. In a saucepan or bowl, combine 200ml of milk with 3 tablespoons of curry powder. Whisk until smooth and no lumps remain. Crack in 1 egg for richness and add 1 tablespoon of anchovy sauce (or fish sauce) for that savory depth. Stir everything together until well combined, creating a smooth and slightly thick curry base.
Step 4
Next, we’ll mimic the texture of fried crab by pan-frying the coated crab sticks. Heat a generous amount of vegetable oil in a frying pan over medium heat. Carefully add the starch-coated crab sticks in batches, ensuring not to overcrowd the pan. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Drain them on paper towels once cooked.
Step 5
Using the same pan you fried the crab sticks in, carefully pour off most of the excess oil, leaving just a little behind. Add the sliced leeks and onions to the pan. Add 1/2 tablespoon of minced garlic and sauté over medium-low heat until the vegetables are softened and fragrant, about 2-3 minutes. This step adds a layer of sweetness and aroma to the curry.
Step 6
Transfer the sautéed vegetables to a saucepan or a wide pan. Pour in the prepared curry sauce base. Cook over medium-low heat, stirring constantly with a spatula or spoon. Allow the sauce to simmer and thicken to a luscious, gravy-like consistency. Be sure to keep stirring to prevent it from sticking to the bottom. If the sauce becomes too thick, you can add a splash of milk or water to adjust it to your desired consistency.
Step 7
Once the sauce reaches your desired thickness, gently fold in half of the crispy fried crab sticks. Stir just enough to coat them evenly. We’ll use half of the fried crab sticks (3 pieces) to be mixed into the sauce for tenderness, and reserve the other half (3 pieces) for garnish. Let it simmer for another minute to allow the crab sticks to absorb some of the sauce.
Step 8
Your delicious Crab Stick Poo Pad Pong Curry is now ready! Serve it over a bed of fluffy rice and garnish with the reserved crispy crab sticks for an impressive presentation. This recipe successfully captures the essence of the original dish using simple, accessible ingredients, offering a wonderfully exotic flavor that’s surprisingly easy to achieve. Enjoy your homemade Thai culinary journey!
