As a city dweller, cooking with crab is not something that springs instantly to mind. However, I have had quite a few requests for a crab curry recipe, one person even going to far as to say they have “crabs coming out of their ears” where they live. Once upon a time such a comment would have alarmed me, not any more. I remember being more than alarmed when somebody came into a restaurant and exclaimed that it was raining "cats and dogs" outside, I even went to the window to check and was actually quite relieved to discover that this was just a more colourful use of the English language!
This is actually a Thai dish that doesn’t scream I'm Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. There is absolutely no reason why you can't use coconut milk in place of evaporated milk but this is the way you would eat this dish in Thailand.
This is actually a pretty quick dish to prepare and cook so don’t be put off by the amount of pictures below, that is just me covering it in detail.
Ingredients 1 large cooked crab or 2 smaller crabs 1 packet of Thai Yellow Curry paste 1 can of evaporated milk 2 eggs 2 garlic cloves 20 grams Oyster Sauce 10 grams Sugar 1 medium onion A few spring onions, mild red chillies and some celery stalk and leaves.
Usually your crab seller will be happy to clean and crack the crab for you but is not difficult to do anyway. Pry the shell off, pulling from the back of the crab. Remove the abdomen, that is the small flap of shell on the underside of the crab. Pull out the spongy grey gills and remove the guts, these are the greenish brown substances found inside the crab. Hold the crab under running water to remove traces of the guts. You can discard the top shell, the carapace, cleaning out any meat left inside. In the photos I have left it on simply for illustration purposes, once you have removed the top shell most crabs can be broken in half or quarters by hand or use a large knife to cut tougher crabs. Crack the crab claws so that you and your guests can pick out the crab meat. Of course its possible to completely remove the shells and cook this with just the crab meat. However, eating this Thai style and getting messy is a lot more fun!
Prepare your vegetables as below In a mixing bowl or large jug mix one packet of Thai yellow curry paste, 2 eggs, 20 g of oyster sauce and 10 g of sugar. Whisk together until well mixed slowly adding 400 g of evaporated milk and place to one side. Heat up a wok with a spoonful of oil, add the chopped garlic stirring until slightly brown, add the onions and chopped chillies. Add the cracked crab, spring onions and celery and stir fry for a couple of minutes. Add the sauce and keep stir frying until sauce bubbles. Serve and enjoy!
Enjoy!
If you like this recipe please click the star rating or add a comment below! Kop Khun Kha, Nitsa.x
This is actually a Thai dish that doesn’t scream I’m Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. There is absolutely no reason why you can’t use coconut milk in place of evaporated milk but this is the way you would eat this dish in Thailand.
Usually, your crab seller will be happy to clean and crack the
crab for you but it is not difficult to do anyway. Pry the shell off, pulling
from the back of the crab. Remove the abdomen, that is the small flap of shell
on the underside of the crab. Pull out the spongy grey gills and remove the
guts, these are the greenish-brown substances found inside the crab. Hold the
crab under running water to remove traces of the guts. You can discard the top
shell, the carapace, cleaning out any meat left inside. In the photos I have
left it on simply for illustration purposes, once you have removed the top
shell most crabs can be broken in half or quarters by hand or use a large knife
to cut tougher crabs. Crack the crab claws so that you and your guests can pick
out the crab meat. Of course, it’s possible to completely remove the shells and
cook this with just the crab meat. However, eating this Thai style and getting
messy is a lot more fun!
Slice your veggies into strips or refer to the images above,
In a mixing bowl or large jug mix one packet of Thai yellow
curry paste, 2 eggs, 20 g of oyster sauce, and 10 g of sugar. Whisk together
until well mixed slowly adding 400 g of evaporated milk and place to one side.
Heat a wok with a spoonful of oil, add the chopped garlic
stirring until slightly brown, and add the onions and chopped chillies.
Add the cracked crab, spring onions, and celery, and stir fry
for a couple of minutes.
Serve and enjoy!
Recipe Note
Crabs differ in size so I would say an 800g crab would be fine for 2 persons, or 2 smaller crabs. Also, the prep time depends on whether the crab has been cleaned for you.
Stunning. I’ve cooked this dish several times but previously used curry powder, and I know that’s the way it’s supposed to be cooked. However, the paste used here is far superior to a curry powder mix and the end result floored me. 10/10.
Jo
November 28, 2022
Looks fabulous and I will try it when I can get my hands on some crab… only swimmer crab here though. But my question is does the egg addition to the sauce not cause it to curdle?
maurine
February 18, 2020
had this for lunch today thought I had died and gone to fo0d heaven. yum yum yum
This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...
Probably one of Thailand's most famous dishes served on both humble street food stalls and the poshest of restaurants. This is a simple dish with simple ingredients and with little practice, a good restaurant standard meal can be made in minutes. In Thailand this is almost always served with a crispy fried egg with a runny yolk, and the technique for cooking the egg is a crucial part of making this dish. If a crispy fried egg is not your thing of course you can eat it without, says she sadly..
My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...
we have tried several of the pastes, they are amazing. We like them all but favourites have to be Chiang Mai and Massaman. We will always recommend mythaicurry.com
Wow these pastes are absolutely delicious! We followed your recipe blog and found the correct coconut milk and were blown away by the results!! Thanks so much I’m about to put in a repeat order :)
Mark Samuels
February 28, 2023
Stunning. I’ve cooked this dish several times but previously used curry powder, and I know that’s the way it’s supposed to be cooked. However, the paste used here is far superior to a curry powder mix and the end result floored me. 10/10.