Thai-Style Stir-Fried Crab Curry (Poo Pad Pong Karee)
Thai-Style Stir-Fried Crab Curry (Poo Pad Pong Karee)
Recreate Somboon Seafood’s Signature Poo Pad Pong Karee at Home
In Thai, ‘Poo’ means ‘crab,’ ‘Pad’ means ‘stir-fried,’ and ‘Pong’ means ‘powder.’ ‘Karee’ refers to curry. So, it literally translates to stir-fried crab with curry powder! (For your reference, ‘Nua’ means meat, but here we’re using crab meat.) Just as Korean kimchi has diverse regional flavors, Poo Pad Pong Karee also varies from restaurant to restaurant. This recipe aims to authentically recreate the exquisite taste of the renowned Michelin-starred Thai restaurant, Somboon Seafood. Shall we get cooking?
Main Ingredients- Imitation crab sticks 140g (fresh crab meat can be used if preferred)
- 1/4 Onion (thinly sliced)
- 4 Spring onions (cut into approximately 3-4cm lengths)
- 1/4 Celery stalk (thinly sliced)
- 5 Cloves Garlic (minced)
Sauce Ingredients- See Ew Khao (Thai light soy sauce) 1 Tbsp (can substitute with Korean soup soy sauce + a pinch of sugar)
- Oyster sauce 1 Tbsp
- Sugar 1 tsp
- 2 Eggs (lightly beaten)
- 1 cup Sweetened condensed milk (unsweetened concentrated milk)
- Curry powder 1/2 tsp (Thai curry powder or a spice-only blend recommended)
- 3 Tbsp Cooking oil
- 1/2 cup Chili oil (adjust to taste)
- 1/8 tsp Black pepper
- See Ew Khao (Thai light soy sauce) 1 Tbsp (can substitute with Korean soup soy sauce + a pinch of sugar)
- Oyster sauce 1 Tbsp
- Sugar 1 tsp
- 2 Eggs (lightly beaten)
- 1 cup Sweetened condensed milk (unsweetened concentrated milk)
- Curry powder 1/2 tsp (Thai curry powder or a spice-only blend recommended)
- 3 Tbsp Cooking oil
- 1/2 cup Chili oil (adjust to taste)
- 1/8 tsp Black pepper
Cooking Instructions
Step 1
Begin by preparing all the ingredients for the recipe. You can use any brand of imitation crab sticks you prefer. While you can adjust the amount of vegetables to your liking, adding too many might release excess moisture, potentially affecting the overall flavor. It’s best to stick to the recommended quantities.
Step 2
See Ew Khao is a type of Thai light soy sauce. Think of it as having a similar flavor profile to Korean soup soy sauce, but with a subtle hint of sweetness. If you can’t find it, you can create a similar taste by using Korean soup soy sauce and adding a little sugar.
Step 3
Add 1 tablespoon of See Ew Khao to a bowl. This forms the savory base of your sauce.
Step 4
Next, add 1 tablespoon of oyster sauce. Oyster sauce will contribute a rich, umami depth to the dish.
Step 5
Stir in 1 teaspoon of sugar. The sweetness will help balance the overall flavors of the sauce.
Step 6
While the previous ingredients provide the primary seasoning, the following components are crucial for achieving the signature texture and aromatic complexity of Poo Pad Pong Karee.
Step 7
Lightly beat 2 fresh eggs in a separate bowl. The eggs will help thicken the sauce and add a wonderfully smooth, custardy texture.
Step 8
This is sweetened condensed milk, also known as concentrated milk. It’s commonly used in making milk tea and will impart a unique sweetness and creaminess to your curry.
Step 9
Carefully pour 1 cup of sweetened condensed milk into the bowl with the other sauce ingredients. This ingredient is key to elevating the flavor profile.
Step 10
Add 1/2 teaspoon of curry powder. Using Thai curry powder will yield the most authentic flavor. Alternatively, a blend of pure spices from brands like ‘Simply Organic’ is a good choice. If unavailable, regular curry powder can also be used as a substitute.
Step 11
Whisk all the sauce ingredients together thoroughly until well combined. Ensure everything is evenly distributed.
Step 12
Pour the prepared sauce into the pan with the other ingredients and mix well. For an extra boost of authentic flavor, consider adding 1/2 teaspoon of MSG (like Miwon). This will bring you even closer to the taste enjoyed in Thailand. Feel free to use it if you don’t have any reservations.
Step 13
Now, let’s prepare the vegetables for stir-frying. Start by thinly slicing the onion.
Step 14
Mince the garlic by first lightly crushing it with the flat side of your knife, then chopping it finely. The garlic aroma will add a wonderful depth to the dish.
Step 15
Cut the spring onions into segments of about 3-4 cm. They will wilt down when cooked, so slightly longer pieces are ideal.
Step 16
Traditionally, thin Chinese celery is used. While the flavor is similar, the shape differs. To achieve a comparable texture, we’re thinly slicing regular celery into matchsticks.
Step 17
Gently tear the imitation crab sticks into bite-sized pieces rather than chopping them finely. This preserves a more satisfying texture when eating.
Step 18
All the ingredients for stir-frying are now prepped and ready. Just looking at them makes your mouth water!
Step 19
Heat 3 tablespoons of cooking oil in a wok or large skillet over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
Step 20
Once the garlic is fragrant, add the sliced onions and stir-fry until they become translucent. It’s important to cook the onions sufficiently to release their natural sweetness.
Step 21
When the onions are soft and translucent, add the torn imitation crab sticks and sliced celery. Stir-fry briefly until just combined.
Step 22
After the ingredients have lightly sautéed together, pour in 1/2 cup of chili oil. While this quantity is essential for achieving the authentic flavor, feel free to reduce it if you prefer less heat or oiliness.
Step 23
Stir-fry everything together quickly to coat the ingredients with the fragrant chili oil.
Step 24
Now, for the most critical step that defines the flavor and texture of Poo Pad Pong Karee. Pour the prepared curry sauce into the pan and stir continuously and quickly. As the sauce heats, it will start to cook from the edges. Scrape these cooked portions towards the center and mix them with the uncooked sauce to ensure even cooking throughout.
Step 25
Stir-fry carefully, ensuring the egg and sauce emulsify smoothly and all ingredients cook to a similar tender consistency. Avoid overcooking, as it can make the crab tough.
Step 26
Achieving the perfect doneness is often the trickiest part of making Poo Pad Pong Karee. It’s best to turn off the heat when you estimate it’s about 80% cooked. If you’re unsure, look for a stage where the sauce has thickened slightly and coats the ingredients beautifully. Then, turn off the heat and let the residual heat finish the cooking process. Transfer to a serving plate, and your delicious Poo Pad Pong Karee is ready!
Step 27
Voilà! Your homemade Somboon Seafood-style Poo Pad Pong Karee is complete. The delicate curry aroma, combined with its mildly spicy and incredibly tender texture, is truly captivating. It’s absolutely divine served over steamed rice! Enjoy your delicious homemade Thai feast today!
