What is the famous crab dish in Thailand?

A Thai crab stir fry dish is called Boo Pad Pong Karee, a Thai Crab Curry stir fry with yellow curry powder.

Pong Karee refers to the captivating yellow curry, a hallmark of Thai cuisine.

Where does curry crab come from?

Curry crab finds its roots in Thai cuisine, particularly along the coastal areas of Thailand, where abundant seafood is found.

Authentic Thai Crab Curry Recipe (Pad Pong Karee

Name: Thai Curry Crab Stir Fry (Boo Pad Pong Karee)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 5 ounces evaporated milk; 2 tablespoons oyster sauce; 1 tablespoon light or thin soy sauce; 1 tablespoon plus 1/2 table of the oil of Nam Prik Pao Thai Chili paste; 1 tablespoon sugar; 1/4 cup water; 1 tablespoon yellow curry powder; 2 medium eggs; 1 tablespoon oil; 1 tablespoon garlic (4 cloves, chopped small); 1/2 white or sweet onion sliced long and thin; 2 large stalks green onion, sliced 2-inch pieces; 1 cup Chinese parsley, sliced thin and long, and includes both stems and leafy parts.; Red peppers, 1 Serrano for extra heat, or 1/4 cup red bell peppers for a sweet mild taste. Or Thai long red peppers, deseeded for less spiciness; 8 oz crab meat or meat from one 1.5-pound whole crab

Description

Thai curry crab stir fry is a quick and tasty dish that combines crab meat with yellow curry powder, Thai seasoning, and Chinese celery. The result is a creamy and flavorful curry sauce that coats the succulent crab meat. Ready in just 20 minutes!

Ingredients

Scale

5 ounces evaporated milk
2 tablespoons oyster sauce
1 tablespoon light or thin soy sauce
1 tablespoon plus 1/2 table of the oil of Nam Prik Pao Thai Chili paste
1 tablespoon sugar
1/4 cup water
1 tablespoon yellow curry powder
2 medium eggs
1 tablespoon oil
1 tablespoon garlic (4 cloves, chopped small)
1/2 white or sweet onion sliced long and thin
2 large stalks green onion, sliced 2-inch pieces
1 cup Chinese parsley, sliced thin and long, and includes both stems and leafy parts.
Red peppers, 1 Serrano for extra heat, or 1/4 cup red bell peppers for a sweet mild taste. Or Thai long red peppers, deseeded for less spiciness
8 oz crab meat or meat from one 1.5-pound whole crab

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Instructions

Create the egg mixture. Blend eggs, yellow curry powder, evaporated milk, oyster sauce, light soy sauce, Nam Prik Pao, and sugar in a small mixing bowl. Whisk until smooth.
Sauté aromatics. Heat a wok or large skillet on medium-high heat. Sizzle garlic and white onion in oil until fragrant in a wok.
Make the egg mixture. Add the egg mixture to the wok, creating a luscious foundation. Add water to add more volume to the creamy base.
Add the veggies. Mix well with green onion, red pepper, and Chinese parsley.
Add the star ingredient. Finally, add the crab meat last, cooking for an additional minute. Be gentle with the crab meat. They break very easily.

Done! The masterpiece is ready! Serve with steamed Thai jasmine rice. Enjoy!

Notes

For optimal flavor, choose large crab meat, like blue crabs, for Thai Boo Pong Karee. If using whole crabs, boil or steam them first.
If using whole crab for your stir fry, crack it open with a sharp knife to extract the meat or chop it into smaller pieces before cooking.
Mud crabs, the smaller crabs, are fine to use, but the raw crab meat is more difficult to peel through the small, tough shells.

Prep Time: 10
Cook Time: 10
Category: Seafood recipes
Method: Stir fry
Cuisine: Thai