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Thai Crab Curry (Boo Paht Pong Karee)

This Thai recipe for stir-fried crab in curry sauce is unique in Thai cuisine, as it is prepared with dry curry powder and fresh milk. Usually Thai curries are cooked with a curry paste of fresh spices and coconut milk.

Almost every recipe for this classic dish adds oyster sauce, nam prik pao, white pepper, egg, fresh chilies, Chinese celery and spring onions.

Ingredients

• 1 large (Dungeness) crab (or 1 1/2 lbs. smaller crabs)
• 1 white onion
• 2 Chinese celery
• 3 spring onions (scallions)
• 2 fresh red 'spur' chilies (or Jalepeno peppers)
• 1/4 tsp. ground white pepper
• 2 tsp. Thai curry powder
• 1/2 cup milk
• 1 tbsp. roasted chili paste (nam prik pao)
• 1 egg
• 2 tbsp. oyster sauce, Mae Krua

Preparation

1. Wash the crab, remove the shell, chop into pieces, and crack the claws and legs (by hitting with the blunt edge of a heavy cleaver).
2. Heat 2 tbsp. oilk in a frying pan. When it is hot, put in the crab, fry until done and then add the curry powder.
3. Mix the milk and the chili paste and then beat in the egg. Pour this into the pan and add the oyster sauce.
4. Chop the onion, celery, spur chilies, and spring onion, add these to the mixture in the pan, sprinkle with pepper, and continue cooking until done; then dip onto a dish and serve.

Recipe Copyright © 2002 Sangdad Books

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