Entree: Thailand – Coastal Thai Seafood – ปูผัดผงกะหรี่ ➤ Pu phat phong karee (Stir-fried crab in a fragrant yellow curry-powder sauce with egg and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 medium mud crabs, cleaned, cracked and halved, approx. 1.1 lb (500 g) usable crab meat
- 3 tbsp (45 ml) vegetable or peanut oil
- 2 shallots, thinly sliced, about 3 oz (85 g)
- 4 cloves garlic, minced, about 1 tbsp (15 g)
- 1 red bell pepper, sliced, about 5 oz (150 g)
- 2 scallions, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 g) yellow curry powder (Thai style)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (12 g) palm sugar or brown sugar
- 1/3 cup (80 ml) evaporated milk (can substitute light coconut milk or chicken stock)
- 2 large eggs, lightly beaten
- 1 tsp (5 ml) soy sauce (optional)
- 1/4 tsp (0.5 g) white pepper
- 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry), optional for thickening
- 2 tbsp (8 g) fresh cilantro leaves, chopped, for garnish
- Lime wedges, for serving

Instructions

1. Prepare the crab: if using whole cleaned crabs, crack the shells and cut into manageable pieces so heat and sauce penetrate; set aside.
2. Heat the oil in a large wok or heavy skillet over medium-high heat. Add shallots and stir-fry until softened and aromatic, about 2 minutes.
3. Add garlic and sliced red bell pepper and stir-fry 1 minute. Push aromatics to the side of the wok.
4. Add the curry powder to the center of the wok and briefly toast in the oil 20–30 seconds until fragrant, stirring continuously to avoid burning.
5. Toss the aromatics and curry powder together, then add the crab pieces. Stir-fry 2–3 minutes to coat the crab with spices.
6. Mix in fish sauce, oyster sauce, sugar, and white pepper. Pour in the evaporated milk and bring to a gentle simmer; reduce heat to medium.
7. Slowly pour the beaten eggs into the simmering sauce while stirring continuously to create silky egg ribbons that bind the sauce. If a thicker sauce is desired, stir in the cornstarch slurry and simmer 1 minute until glossy.
8. Add scallions and a splash of soy sauce if using; toss gently to combine and heat through. Taste and adjust seasoning with more fish sauce or sugar if needed.
9. Transfer to a serving platter, garnish with chopped cilantro and lime wedges, and serve immediately with steamed rice.