Thai cuisine · Fish & Seafood

Poo Pad Pong Karee

Crab meat stir-fried in the wok with curry powder and egg into a creamy sauce that's just barely set.

Ingredients · for 4 servings

• 400g crab meat
• 3 eggs
• 2 tbsp curry powder
• 1 tsp turmeric
• 150ml whole milk
• 1 onion
• 4 scallions
• 3 garlic cloves
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 3 tbsp oil

Instructions

1. Pick carefully through the crab meat for any bits of shell; cut the onion into wedges, the scallions into 4cm pieces, and finely chop the garlic.
2. Whisk the eggs smooth with the whole milk, curry powder and turmeric, and set aside.
3. Heat the oil in the wok and fry the garlic and onion for 1–2 minutes, until the onion turns translucent and the garlic pale gold.
4. Add the crab meat, season with oyster sauce, fish sauce and sugar and toss gently for 1 minute so it doesn't break apart.
5. Lower the heat, pour in the egg-curry-milk mixture and let it set slowly for 2–3 minutes with gentle folding, until it forms a creamy sauce that has just barely come together – don't stir it like scrambled eggs.
6. Fold in the scallions and serve immediately with jasmine rice, while the sauce is still soft and glossy.