Crab Curry Stir Fry - Bu Pad Pong Karee
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In Thailand, this dish is most commonly cooked with entire sections of crab in the shell. I’ve found that I enjoy this stir fry even more with free crab meat, or a soft shell crab, allowing the meat to soak up all of the flavors of the dish, and for more immediate gratification :) Canned Crab works too. Or if crab is a hassle use any seafood, excellent with shrimp.
Seafood of your choice, (1 1/2 to 2 cups meat)
1/2 Onion diced medium size pieces (not chopped small)
1 stalk Celery chopped (Chinese celery best)
2 tablespoons vegetable oil
4 table spoons water
If you are starting with live crab, steam for approximately 20-25 minutes until the meat is cooked.
I crack the crab to obtain all of the meat. Two medium-sized crabs should be enough to yield 2 cups of meat.
Mix 1 egg with the yellow curry stir fry sauce in this Packet
In Vegetable oil stir fry fresh onion until soft. slowly, carefully add the crab. It will hiss and spit.
Now add egg mix, yellow curry powder (in this packet) celery and stir fry over heat
Ready to serve.
Serve this crab curry stir fry over a bed of hot jasmine rice, and enjoy!
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