Bu Pad Phom Kari
(Curried Crab Claws – Thai)
This is a mild curried dish, usually served as a counterpoint to a more intense
curry or garlic dish.
It can be prepared with crab claws, or with a cup of crab meat, or a mixture
of crab meat and shrimp.
Since it is often eaten with chop sticks, you might consider removing the meat
from the claws, as this makes it easier for the spice flavors to penetrate and easier
to eat the food.
Thai curry powder (phom kari) is unlikely to be available outside Thailand. Use
a mild Indian curry powder instead.
Prik yuak is a sweet green chile; if not available use green bell peppers or
canned jalapeno to taste.
- 1 cup crab meat
- 1 tablespoon garlic, sliced thinly
- 2 tablespoons fish
- 1 teaspoon phom kari
- 1 tablespoon light soy sauce
- A pinch of sugar
- 2 tablespoons fish sauce
- 2 tablespoons shallots, sliced thinly
- 2 spring
onions (scallions/green onions), sliced thinly
- 1 tablespoon julienned prik yuak
- Heat some oil in a wok, and stir fry the garlic and onions.
- Add the fish stock,
soy sauce and fish sauce, and stir fry the crab until nearly cooked, then add the
- Line a serving dish with lettuce and pour the crab over it, garnish with coriander
leaves, lime leaves, and slices of cucumber.
- If using crab claws, then steam the crab claws, and combine the remaining ingredients
separately, and reduce them to form a dipping sauce.
- This dish is of course served with the usual Thai table condiments, and personally
I like to add quite a bit of prik dong (red chiles in vinegar) to it.
- As always with this type of tropical seafood dish, you can serve it hot, at room
temperature, or chilled.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 5:01 pm.
Special thanks to - Muoi Khuntilanont.