Poo Phad Pong Karee
by Chef Chatchanan “Ann” Punjasuphachok, The Nai Harn – Phuket
At The Nai Harn, Chef Ann brings the warmth of her Southern Thai heritage to the table with this classic Poo Phad Pong Karee. Fresh blue crab is wok-fried in a golden curry blend of egg, chili oil, and condensed milk — a creamy, aromatic dish that embodies the heart of Thai home cooking.
Ingredients
50 g curry powder
50 g onion
30 g spring onions
30 g celery
1 egg
200 g blue crab
50 g red chili peppers
150 ml condensed milk
20 ml palm oil
50 ml soy sauce
20 ml Mae Pranom brand chili oil
30 g white sugar
Method
Deep-fry the crab for one minute, then remove and allow to cool. Detach the legs and cut the body in half.
Cut all vegetables into 2 cm pieces, reserving spring onion and celery for garnish.
Heat a wok over high heat, add palm oil, then sauté onion, celery, and chili for two minutes. Add curry powder and sugar, cooking for one minute while stirring constantly.
Add the egg, chili oil, condensed milk, and soy sauce, mixing well. Return the crab to the wok and toss gently until evenly coated and heated through.
Transfer to a serving bowl and garnish with spring onion and celery. Serve hot with steamed jasmine rice and Thai condiments.
