Photograph of the finished Pu pad pong kari

Thailand · Cua xào bột cà ri Pu pad pong kari

Pu pad pong kari

40 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 1.4 kg
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Curry powder Curry powder 48 g
  • Photograph of Evaporating milk Evaporating milk 240 ml
  • Photograph of Onion Onion 2
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oyster sauce Oyster sauce 60 ml
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the crab, separate the shell, and cut the body in half. Gently crush the claws to allow the marinade to penetrate easily and make it easier to eat.
  2. 2 Fry the crabs in hot oil until the shells turn bright red, then remove them from the oil.
  3. 3 Sauté the onions and dried chilies, then add the curry powder and stir-fry until fragrant.
  4. 4 Return the crab to the pan, then pour the mixture of beaten eggs and evaporated milk over it.
  5. 5 Stir gently over low heat until the eggs form a soft clump around the crab, season with oyster sauce, and sprinkle with chopped scallions.
Start cooking