This stir-fried crab with curry power in Thai called "Poo Pad Phong Ka-Ree" This Thai recipe for stir-fried crab in curry sauce is unique in Thai cuisine, as it is prepared with dry curry powder and fresh milk. Usually Thai curries are cooked with a curry paste of fresh spices and coconut milk. Almost every recipe for this classic dish adds oyster sauce, nam prik pao, white pepper, egg, fresh chilies, Chinese celery and spring onions.
- 3-4 crabs
- 2 eggs
- 1 tablespoon garlic, minced
- 1 teaspoon curry powder
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- 2 spring onions (scallion), sliced thinly
- 2 tablespoonsS shallots, sliced thinly
- 100 grams Chinese celery, cut 1" long
- 3 chilie peppers, cut diagonally
- 2 tablespoons stock (or water)
- Heat oil in a wok, and garlic and onions, then stir fry until the color is golden.
- Add the fish stock (or water), soy sauce, fish sauce and beaten egg. Stir fry for 20 seconds, then add crab. Be sure that you already clean and cut into small pieces bite size (not to small)
- Stir fry until the crab is become red, then add the remaining ingredients. Stir fry for another 30 seconds and turn off the heat.
- Transfer to a serving dish. Before serving, garnish with coriander leaves.