Pu Pad Pong Curry (Thai crab and egg curry) recipe - ingredients, nutrition and when to eat it
Pu Pad Pong Curry is a Thai dish of crispy fried soft-shell crab gently coated in a curry sauce with egg and coconut milk.
Pu Pad Pong Curry is a Thai dish of crispy fried soft-shell crab gently coated in a curry sauce with egg and coconut milk. The sweet, creamy sauce and subtle spices make it a lovely choice with rice when you feel like an exotic dinner.
World cuisine · 35 minutes to cook
Tips: Pat the crab thoroughly dry so the oil splatters less and the flour coats it evenly.
Tips: Once you add the eggs, keep the heat low and stir slowly to prevent the sauce from curdling.
Tips: Shake the coconut milk well before using so the fat and liquid are evenly combined.
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Ingredients (1 serving)
- Soft-shell crab — 1 pc
- Steamed white rice — 1 bowl
- Coconut milk — 100 ml
- Egg — 1 pc
- Flour — 2 Tbsp
- Cooking oil — 4 Tbsp
- Onion — 0.3 pc
- Garlic — 2 pc
- Green onion — 0.3 stalk
- Red chili pepper — 0.5 pc
- Curry powder — 1 Tbsp
- Fish sauce — 1 tsp
- Sugar — 1 tsp
- Cilantro — 1 handful