Fragrant Poo Pad Pong Curry: Easy Thai Home Cooking with Tia Asia Curry Powder
Authentic Thai Delicacy at Home! How to Make Poo Pad Pong Curry Using Tia Asia Curry Powder
Recreate the authentic taste of Thailand easily at home with fresh crabs and Tia Asia Poo Pad Pong Curry powder! Thai cuisine, like the world-renowned Tom Yum Goong, has a universally appealing flavor, and I’ve been craving Thai food again lately. ‘Poo’ means ‘crab’ in Thai. Traditionally, the soft-shell crabs used in Poo Pad Pong Curry are tender enough to eat whole, but regular crabs have a hard shell even after frying, making them a bit cumbersome to eat. However, for such delicious flavors, the effort is well worth it! The fried crab meat combined with the softly scrambled eggs creates a wonderfully tender texture. Initially, I forgot to add the eggs and made the curry plain, but after adding them in a subsequent attempt, the texture of the curry with the scrambled eggs was noticeably smoother and richer. Try this recipe to bring the exotic flavors of Thailand to your dining table!
Main Ingredients- 2 crabs (use fresh, live crabs)
- 1 packet Tia Asia Poo Pad Pong Curry powder
- 400ml milk
- 200ml water
- 2 potatoes (medium size)
- 1 onion (medium size)
- 1/2 carrot
- 1 small eggplant
- 1/2 apple (a sweet variety)
- 3 shiitake mushrooms (or other mushrooms)
- 1 egg
- 1 Tbsp milk (for egg wash)
- 2 Tbsp cooking oil (for stir-frying vegetables)
For Frying the Crabs- 1 cup tempura flour
- 1 cup cold water
- 5 ice cubes
- 1 Tbsp cornstarch
- 1 Tbsp tempura flour (for coating crabs)
- 100ml frying oil (or enough to deep-fry)
- 1 cup tempura flour
- 1 cup cold water
- 5 ice cubes
- 1 Tbsp cornstarch
- 1 Tbsp tempura flour (for coating crabs)
- 100ml frying oil (or enough to deep-fry)
Cooking Instructions
Step 1
First, prepare the vegetables that will bring out the flavor of your Poo Pad Pong Curry. Peel and wash the potatoes, onion, carrot, and eggplant, then cut them into bite-sized cubes. Core the apple and dice it, skin on. Trim the stems off the shiitake mushrooms and slice them appropriately. Prepping the vegetables this way will make the cooking process much smoother.
Step 2
Thoroughly cleaning the fresh, live crabs is an important step. Place the crabs with their shell side up and meticulously clean the inside of the shell, removing any dark parts or impurities. Also, remove the triangular flap on the underside (the abdomen). Trim the sharp tips of the legs with scissors and then cut the body into 4 manageable pieces. This preparation will make them easier to fry and eat.
Step 3
Use paper towels to thoroughly pat dry the cleaned crabs, removing any excess moisture. If the crabs are still wet, the batter won’t adhere well, and it can also cause dangerous splattering when frying. Ensure this step is done carefully.
Step 4
To achieve a crispy coating, prepare the tempura batter. In a bowl, combine 1 cup of tempura flour with 1 cup of cold water. Add 5 ice cubes; using ice helps keep the batter cold, resulting in a crispier fried texture. Mix lightly until just combined to create the batter.
Step 5
Lightly coat the crabs with 1 Tbsp of cornstarch and 1 Tbsp of tempura flour. This not only helps the batter stick better but also absorbs any remaining moisture on the crab’s surface, reducing oil splattering during frying. Dusting the crabs lightly before applying the main batter is a secret to crispiness.
Step 6
Heat about 100ml of frying oil in a pot over medium heat. Once the oil is hot enough (a drop of batter should sizzle and float immediately), carefully add the flour-coated crabs and fry until golden brown and crispy. Remove the fried crabs and let them drain. For extra crispiness, you can fry them a second time. Set the fried crabs aside for now.
Step 7
Now, let’s make the curry sauce. Heat 2 Tbsp of cooking oil in a pot. Add all the pre-cut vegetables: potatoes, onion, carrot, eggplant, apple, and mushrooms. Sprinkle a pinch of salt over the vegetables and stir-fry for 3-5 minutes over medium-low heat until they soften slightly. Sautéing the vegetables is key to releasing their natural sweetness.
Step 8
Pour 400ml of milk into the pot with the sautéed vegetables. Cover the pot and simmer over medium-low heat for about 10 minutes. The milk will infuse into the vegetables, creating a smooth and creamy base for the curry.
Step 9
Prepare the curry powder for that signature Poo Pad Pong flavor. In a separate small bowl, combine 1 packet of Tia Asia Poo Pad Pong Curry powder with 200ml of water. Whisk thoroughly until the powder is completely dissolved and smooth. Pre-mixing the powder like this ensures it incorporates evenly into the sauce without lumps.
Step 10
Slowly pour the dissolved curry mixture into the pot containing the milk-simmered vegetables. Stir continuously with a spatula or ladle to ensure the curry sauce blends smoothly with the ingredients and thickens to your desired consistency.
Step 11
To make the curry even richer and creamier, prepare the egg mixture. Crack 1 egg into a bowl, add 1 Tbsp of milk, and whisk gently with a fork until smooth. This ensures the egg disperses beautifully in the curry, adding a luxurious texture without clumping.
Step 12
Gently pour the prepared egg mixture (egg + milk) into the simmering curry sauce. Stir with chopsticks or a whisk as you pour to ensure the egg strands are finely dispersed, creating a silky smooth consistency.
Step 13
Finally, carefully add the previously fried crabs to the curry sauce. Gently toss to coat the crabs with the sauce and simmer for another moment until everything is well combined. Your delicious Poo Pad Pong Curry is ready! Serve hot with steamed rice for a delightful and satisfying meal.
