Photograph of the finished Pu pad pong karee

Thailand · Cua xào bột cà ri

Pu pad pong karee

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 2.6 lb
  • Photograph of Curry powder Curry powder 0.7 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Onion Onion 2
  • Photograph of Celery Celery 4.2 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oyster sauce Oyster sauce 2 ⅔ tbsp
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Chilli Chilli 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Clean the crab, separate the shell, and chop the body into bite-sized pieces. Crush the claws to allow the sauce to penetrate.
  2. 2 Beat the eggs with fresh milk, curry powder, oyster sauce, soy sauce, and sugar to make a sauce mixture.
  3. 3 Sauté sliced onions in hot oil for 2 minutes, then add crab and stir-fry over high heat for 5 minutes until the shells turn red.
  4. 4 Reduce the heat to low, pour in the egg and milk mixture, and stir gently for 3 minutes until the sauce coats the crab and thickens slightly.
  5. 5 Add the celery, green onions, and sliced chili peppers, stir for 1 minute, then turn off the heat and serve hot with rice.
Start cooking