Pu Phat Phong Kari
Pu phat phong kari is Thai crab stir-fried with curry powder, egg, milk, onions, celery, and a glossy chile-oil sauce. The dish should look loose and saucy, with sweet crab pieces coated in yellow curry custard rather than a dry curry.
π Recipe adapted from Wikidata (Dish)
Stir together eggs, milk, oyster sauce, chile paste, curry powder, and white pepper.
Heat oil in a wok and fry garlic and onion until fragrant.
Add the crab and toss until hot, keeping shell pieces intact if using whole crab.
Pour in the egg-curry mixture and stir gently until it thickens into a glossy sauce.
Fold in scallions and celery and serve immediately with jasmine rice.
π· Perfect Pairings
Complete your meal with these
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