Curry Crab

by - December 28, 2011

Thais are very fond of curries. There are dozen of types of curries in Thailand varying by the use of different curry paste with different combination of meat or vegetables. Perhaps the most common curry type to the West is stew-like coconut based curry : red curry, green curry,yellow curry and massaman. 

However, in Thailand there is another interesting form of curry that very popular and tasty : dry curry.  Dry Curry is creamy ,sweet spicy with a hint of curry flavor stir fry dish influenced from Chinese cuisine. Any kind of meat can be added to the curry sauce but the most well known and loved by everyone is probably Dry Curry with crab or Crab Curry, Poo Pad Pong Garee. 

The curry sauce is made from the combination of curry powder, oyster sauce, light soy sauce and coconut milk enriched with the fat and insides of the crab. I don't know whether the insides of the crab is really good for my health (well, maybe not).  I know it is considered "impurities" to some. But it 's so tempting and I like it.   

For those who don't or can't eat spicy food, don't pass this dish up just yet. The spiciness level of this dish is "mild". And you can adjust or omit the chilies' part to your preference.   

2 medium size blue crab
1 small onion, diced
2-3 groves of garlic, sliced
2-3 slices of ginger
1 stalk celery, cut into 2 inches length 
2 eggs, lightly beaten
2-3 chilies, diagonal sliced  
2-3 tablespoon vegetable oil

Curry Sauce
2 tablespoon oyster sauce
1/2 tablespoon Thai light soy sauce
1.5 tablespoon curry powder 
6 tablespoon coconut milk 
1 tablespoon Chinese chili oil 
1.5 teaspoon sugar
10 tablespoon crab stock (or chicken stock)

1. Clean and place the crab on the clean plate. Steam over the high heat for 8-10 minutes until  is done. Remove from heat, remove the shell, cut in half. Keep the insides if you want to.  Now you should see the stock from steaming crab left on the plate, keep it  .

2. Mix all the curry sauce ingredient in a small bowl. In a separate bowl, lightly beat the eggs. The white egg should be visible. ( Don't look at mine, I know I whisked the eggs too much.) 

3. Heat up the wok, add vegetable oil. Add in ginger, garlic and onion, stir fry until aromatic. 

4. Add in the crab, and its insides. Add chilies and curry sauce to the wok. Stir to combine. 

5. Pour the beaten eggs over and cook until are set. Add in celery, do few quick stirs. Remove from heat.  

6. Serve hot with a plate of steamed rice. 

Eating curry crab can be messy. Be careful not to wear white or anything need to be dry cleaned. :-)

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