This vibrant Thai-style stir-fry, known as Poo Pad Pong Garee, transforms fresh crab into a deeply savory and aromatic main course. The dish balances the natural sweetness of the crab meat with a robust blend of curry powder, fish sauce, and a hint of sugar. Aromatics like garlic, onion, and ginger create a fragrant base, while a beaten egg adds a silky texture to the sauce, coating every piece of shell and meat. It is an ideal weeknight dinner for seafood lovers, offering a restaurant-quality experience with minimal effort. The dish is best served hot, straight from the wok, allowing diners to enjoy the interactive experience of cracking shells and savoring the rich, spicy flavors. Perfect for sharing among friends or family, it pairs beautifully with steamed jasmine rice to soak up the delicious sauce.
Stir-Fried Crab Curry – Poo Pad Pong Garee *
Description
This vibrant Thai-style stir-fry, known as Poo Pad Pong Garee, transforms fresh crab into a deeply savory and aromatic main course. The dish balances the natural sweetness of the crab meat with a robust blend of curry powder, fish sauce, and a hint of sugar. Aromatics like garlic, onion, and ginger create a fragrant base, while a beaten egg adds a silky texture to the sauce, coating every piece of shell and meat. It is an ideal weeknight dinner for seafood lovers, offering a restaurant-quality experience with minimal effort. The dish is best served hot, straight from the wok, allowing diners to enjoy the interactive experience of cracking shells and savoring the rich, spicy flavors. Perfect for sharing among friends or family, it pairs beautifully with steamed jasmine rice to soak up the delicious sauce.Ingredients
Directions
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Prepare the green onions by trimming the roots and cutting them into 1-inch lengths; set aside.
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Clean the whole crab by removing the top shell from the body and discarding the gills and internal organs.
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Disjoint the crab legs and use a mallet to gently crack the shells of the legs and body to allow flavors to penetrate.
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Rinse the crab pieces thoroughly to remove any loose shell fragments, then drain well and set aside.
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Heat a wok or large skillet over medium-high heat until hot.
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Add the oil to the wok, followed by the minced garlic and sliced onion.
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Stir-fry the aromatics for about 30 seconds until fragrant but not browned.
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Add the cracked crab pieces to the wok and stir-fry for 2 minutes.
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Add the fish sauce, sugar, curry powder, sesame oil, and white pepper to the wok.
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Cover the skillet and continue cooking on medium-high heat for 3 minutes, or until the crab meat is opaque and cooked through.
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Remove the lid and pour the beaten egg over the crab, stirring quickly to combine and create a light sauce.
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Transfer the stir-fried crab to a serving dish.
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Garnish with the chopped cilantro and prepared green onions before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 553.9kcal
- % Daily Value *
- Total Fat 20.8g32%
- Saturated Fat 3.9g20%
- Cholesterol 214.1mg72%
- Sodium 1313.4mg55%
- Total Carbohydrate 53.4g18%
- Dietary Fiber 4.2g17%
- Sugars 17.4g
- Protein 41.5g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cooking fresh crab in its shell helps retain the natural sweetness of the meat.
Eating crab cooked in this manner is an informal affair, allowing for enjoyment of the company and conversation between friends.
Ensure the crab is fresh and lively before preparation for the best texture and flavor.
If using frozen crab, thaw completely in the refrigerator overnight and pat dry before cooking.
Adjust the amount of fish sauce to taste, as brands vary in saltiness.
