Velvety Crab Curry: A Taste of Spring Season Delicacy
Featured on Saengsaengjeongbo! A Homemade Crab Curry Recipe Inspired by Thai Style
Crab is in season right now, and we’ve adapted a simple method to create a dish reminiscent of the Thai delicacy ‘Pu Pad Pong Curry.’ This recipe offers a delightful blend of fresh crab and aromatic curry, perfect for a satisfying home-cooked meal.
Ingredients- 2 medium crabs
- 1/4 onion
- 1/3 stalk of green onion
- 1 chili pepper (adjust to your spice preference)
- 1 Tbsp minced garlic
- 2/3 cup curry powder
- 1 cup water (200ml)
- 1 cup milk (200ml)
- 1 Tbsp butter
- 1/2 Tbsp red pepper flakes
- 1 Tbsp fish sauce
- 1 egg
- Frying powder (for coating the crab)
- Generous amount of cooking oil (for frying/searing the crab)
Cooking Instructions
Step 1
First, prepare the crabs to remove any impurities and make them easier to cook. Gently lift the shell and clean out the innards and the feathery gills. Remove the sandy sac and any thin or broken legs. Then, cut the crabs into 2-4 bite-sized pieces. For a cleaner cooking process and to ensure even cooking, you can lightly steam the crabs before proceeding.
Step 2
Prepare the aromatics that will build the flavor base of your curry. Finely chop the chili pepper (removing seeds if you prefer less heat), thinly slice the onion, and cut the green onion into bite-sized pieces. In a separate bowl, whisk the egg until well beaten.
Step 3
Pat the cleaned crab pieces dry with a paper towel. This is crucial for achieving a crispy coating. Lightly dust the crab pieces with frying powder, ensuring an even, thin coating. Shake off any excess powder gently.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully place the coated crab pieces into the hot oil and fry until golden brown and crispy on all sides. Be mindful of the heat; you want a golden crust without burning the crab.
Step 5
To create the curry sauce base, combine the curry powder in a bowl or pot. Gradually whisk in 1 cup of water, a little at a time, until you have a smooth, lump-free paste. Thoroughly mixing ensures a smooth curry texture without any grittiness.
Step 6
Remove the fried crab from the pan and set aside. In the same pan (drain excess oil if necessary), add the minced garlic and sauté until fragrant. Then, add the sliced onion, green onion, and chili pepper. Stir-fry until the onions become translucent and softened, releasing their natural sweetness. Add the fried crab back into the pan and stir-fry briefly with the vegetables.
Step 7
Pour the prepared curry mixture into the pan with the crab and vegetables. Stir well to combine. Bring to a simmer over medium-high heat, then reduce to medium-low and let it cook until the curry thickens and the crab is thoroughly cooked. Stir in 1 cup of milk, 1 tablespoon of butter, red pepper flakes, and fish sauce for added richness and depth of flavor. The fish sauce adds a wonderful umami element.
Step 8
Once the curry has reached your desired consistency, lower the heat to low. Slowly drizzle the beaten egg over the surface of the curry. Allow the egg to gently cook and set, creating delicate ribbons of egg throughout the curry. Avoid stirring vigorously; just let it set slightly before gently folding it in to finish.
Step 9
Serve the rich and flavorful crab curry over a bed of freshly steamed rice. The combination of sweet crab meat and the creamy, aromatic curry sauce is truly delightful. Enjoy this hearty and comforting dish!
