Thai Street Vendor Video: Cracked Crab Thai Curry "Bu Pad Pong Kari" / ImportFood.com

Thai Food Video Series:
Cracked Crab Thai Curry "Bu Pad Pong Kari"

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ImportFood.com products used in this recipe:

Thai curry powder

Fish sauce

See our recipe for Bu Pad Pong Kari

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Long handle stainless steel wok turner

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Bu Pad Pong Kari is a simple recipe with a delicious unique flavor that many people in Thailand love so much that it's an addiction. If you like Thai food, and you like crab, you must try it. Just be sure to use good fresh crab, and crack the shells before cooking (as shown in the video). Thai curry powder is the main flavoring, so that must be used.

The video demonstrates a simple style of cooking bu pad pong kari, but as with any Thai recipe there are many variations. Below is our version which is just slightly different. Using coconut milk instead of fresh milk is another option.

Ingredients
1 large crab (2.5-3 lbs whole)
1.5 cups Chinese celery cut to 1 inch long pieces (include leaves), or spring onions & cilantro
2 tablespoons rough chopped garlic
1 egg lightly beaten
1 tablespoon roasted chile in oil (prik pao)
1/2 cup fresh milk (or coconut milk)
1/4 teaspoon Thai pepper powder
2 tablespoons oyster sauce
1 tablespoon (or a bit more) Thai curry powder
2-3 tablespoons vegetable oil
1/2 - 3/4 cup water

Method
Wash the crab, remove the shell & internal organs, chop into large pieces, and crack the claws and legs. In a small mixing bowl, combine the milk, beaten egg and chili paste together. Set aside. Heat oil in a frying pan over medium high heat, add garlic saute until fragrant (just a minute or two). Add crab, stir a little bit then add Thai curry powder. Stir well, add water let it cook for 5 minutes. Pour in egg mixture and oyster sauce. Stir quickly until done, about 6-8 minutes (longer depending on how big your crab is). Add greens, stir well. Sprinkle with Thai pepper powder, remove to serving plate. Serve immediately with steamed Thai jasmine rice. Enjoy!

An ImportFood.com Look at Bu Pad Pong Kari


Thai crabs	Ingredients ready	Fry the garlic


Add crabs, Thai curry powder	Cook with a bit of water	Add egg and cook


Add greens	Serve and enjoy

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March 2nd, 2010 4:37 PM

Anonymous said:

One of my favorite seafood recipes. I would highly, highly recommend using the celery instead of any other greens, the slight metallic flavor of the celery really sets off the crab and curry. If you live in the states like I do, I would buy celery with the leaves attached to it and thinly slice the celery stalks.

April 4th, 2010 6:29 PM

Ty said:

You make me hungry.