Photograph of the finished Poo pad pong kari

Thailand · Cua xào bột cà ri trứng

Poo pad pong kari

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 2 kg
  • Photograph of Curry powder Curry powder 60 g
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Evaporating milk Evaporating milk 480 ml
  • Photograph of Onion Onion 2
  • Photograph of Celery Celery 320 g
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Oil Oil 200 ml
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Chop the crab into pieces, then gently crack the shells of the claws to make them easier to eat and absorb the sauce.
  2. 2 Fry the crab pieces in hot oil for 4 minutes until the shells turn red, then remove them from the oil.
  3. 3 Sauté the curry powder in oil for 90 seconds until cooked and fragrant.
  4. 4 Beat the eggs with the evaporated condensed milk and set aside.
  5. 5 Add the crab to the pan along with the onions and celery, then pour in the egg mixture.
  6. 6 Stir gently for exactly 60 seconds, then turn off the heat. Stirring for too long will dry out the eggs and make them crumbly instead of smooth.
Start cooking