Thai Crab Curry Stir-Fry (Pu Phat Phong Kari)
ปูผัดผงกะหรี่ Pu phat phong kariSay it: poo pat pong ga-REE
Pu phat phong kari is Bangkok's beloved crab stir-fry, a Chinese-Thai dish of cracked crab tossed in a wok with curry powder, garlic, onion, egg and evaporated milk. The sauce turns silky and barely sweet, clinging to every piece of shell, while Chinese celery and spring onion keep it fresh. It is eaten at seafood restaurants and family tables across Thailand, always with jasmine rice and often with a cold beer. Messy, fragrant and rich, it is a dish you eat with your hands and plenty of napkins.
Thai Crab Curry Stir-Fry (Pu Phat Phong Kari)
ปูผัดผงกะหรี่, Pu phat phong kari
Pronounced poo pat pong ga-REE
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Medium
Also nut-free.
Allergens: contains shellfish, egg, milk, soy, gluten, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Crab
Stir-fry
Method
Clean the crabs under cold running water. lift off the top shells, scrape out the gills and apron, rinse the bodies well, then chop each body into 4 pieces and crack the claws with the back of a heavy knife. Pat everything dry with paper towels. If you are using cooked crab or claws, simply crack the shells.
Toss the crab pieces with the cornstarch in a bowl and shake off any excess so they are only lightly coated.
Heat the oil in a large wok over high heat until it shimmers. Sear the crab in a single layer, in batches if needed, for 2–3 minutes per side, until the shells turn bright orange-red and smell toasty. Transfer to a plate.
Lower the heat to medium, add the garlic and onion to the same oil and stir-fry for 1–2 minutes, until fragrant and the onion is translucent with golden edges.
Sprinkle in the curry powder and stir constantly for 20–30 seconds, until it darkens slightly and smells nutty — do not let it burn or it will turn bitter.
Return the crab to the wok, add the oyster sauce, soy sauce, sugar, white pepper and water, and toss to coat. Cover and cook for 3–4 minutes, until the crab is just cooked through and the sauce has reduced a little.
Push the crab to one side, pour the beaten eggs into the liquid and let them set for about 20 seconds, then stir gently to break them into soft curds.
Add the evaporated milk, Chinese celery, spring onions and chilies, and toss for about 1 minute, until the sauce is thick enough to coat the shells and the celery is bright green and just tender.
Taste and adjust the seasoning, then pile onto a warm platter and scatter with coriander leaves.
Regional variant: Soft-Shell Crab Curry Stir-Fry (Pu Nim Phat Phong Kari)
Use 4 cleaned soft-shell crabs (about 3 oz / 85 g each) instead of whole hard-shell crab. Skip the chopping and cracking, dust them with cornstarch and deep-fry in 2 inches (5 cm) of oil at 350°F (175°C) for 2–3 minutes per side until crisp and golden, then drain. Make the sauce as above, add the fried crabs at the very end with the egg, milk and vegetables, and toss for only 30 seconds so they stay crunchy.
Cook's notes
- Have everything chopped and measured before you start — the wok moves fast and curry powder scorches in seconds.
- Cook the crab just until the shells are red and the meat turns opaque; longer cooking makes it stringy.
- Keep the heat high when the egg and milk go in so the sauce thickens rather than turning watery.
Serve with
Steamed jasmine rice, a slice of lime and a cold lager or Thai iced tea.
Make ahead and storage
Best eaten straight from the wok; the crab can be cleaned, cut and refrigerated up to 4 hours ahead, but the finished dish does not reheat well.
