Thai Crab Stir-Fry (Poo Pad Pong Karee)
Recipe Overview
Overview
The dish Poo Pad Pong Karee, or Thai Crab Stir-Fry, is a delightful blend of flavors that showcases the beauty of Thai cuisine. The star of this dish is undoubtedly the fresh crab meat, which is combined with a savory custard made from eggs and Thai chili paste. The custard gives the dish a creamy texture that complements the sweetness of the crab perfectly.
One of the most interesting aspects of this recipe is the use of curry powder, which adds a unique aroma and flavor profile. It’s fascinating to learn that curry powder is not originally Thai but has become a staple in many Thai dishes. The preparation is straightforward, yet it requires attention to detail, especially when it comes to cooking the custard to avoid curdling.
The garnishes play a crucial role in enhancing the dish’s presentation and flavor. Fresh celery leaves or green onions add a pop of color and freshness, making the dish visually appealing. Despite the initial appearance, which some might consider unappetizing, the taste is what truly matters, and this dish does not disappoint.
Overall, Poo Pad Pong Karee is a must-try for anyone looking to explore authentic Thai flavors. It’s a dish that brings together rich ingredients and simple techniques to create something truly special. Whether you’re enjoying it at a restaurant in Thailand or making it at home, this dish is sure to impress.
Recipe Details
Steps & Tips
Start with Thai chili paste and add oil from the top, stirring to loosen.
Tip: Add red chili oil for color if you don't have enough oil from the chili paste.
Add a splash of evaporated milk and stir until smooth, then add the rest.
Add three large eggs, oyster sauce, fish sauce, and white pepper, then beat until smooth.
Chop onion, garlic, and celery leaves, and thinly slice stock.
Tip: Use fresh crab meat instead of canned for better taste and texture.
Use fresh crab meat, avoiding canned crab.
Add curry powder to the wok and stir to infuse.
Tip: Choose a curry powder brand you like, as they can vary significantly.
Tip: Have all ingredients ready and your serving plate nearby for a smooth cooking process.
Tip: Keep the heat medium to avoid burning the curry powder.
Add crab to the wok and toss gently to heat.
Pour in the custard mixture and keep stirring until creamy.
Tip: Turn off the heat before adding greenery to prevent overcooking.
Stir in celery and turn off the heat.
Plate immediately to prevent overcooking.
Tip: Use garnishes to enhance the presentation of the dish.
Add chunks of crab and fresh celery leaves for presentation.
Tip: Serve with rice and consider pairing with a zingy condiment for balance.
Serve with rice and optional condiment.
Ingredients
Ingredient: Shellfish
→ Substitution: Shrimp or Squid
Ingredient: Eggs
→ Substitution: Chia Egg
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Poo Pad Pong Karee is a classic Thai dish that combines crab meat with a savory egg custard.
- •Using fresh crab meat is essential for the best flavor and texture in this dish.
- •Curry powder is not originally a Thai ingredient; it has roots in England.
- •The dish is often served with rice to balance its rich flavors.
