Jay Fai's Phoo Pad Phong Karee ปูผัดผงกะหรี่
Jay Fai's stir fried crab with yellow curry powder and egg from Bangkok's Michelin starred streetside eatery.
Chef Supinya Junsuta
- 400 g Jumbo Lump Crab Meat
- 4 Eggs
- ½ Medium Yellow Onion Quartered and Separated
- 7 Scallions or Chinese Celery* Cut Into 2 inch Long Pieces
- 2–3 Large Fresh Red Chifa Chilis** 1–2 Thickly Sliced Diagonally and 1 Minced
- 3 Garlic Cloves Minced
- 8.5 g Yellow Curry Powder*** (1 tbsp + 1 tsp)
- 120 ml Evaporated Milk
- 15 g Chili Paste with Soya Bean Oil (1 tbsp)
- 6 g Sriraja Panich (1 tsp – Optional)
- 11 g Thai Light/Thin Soy Sauce (2 tsp)
- 30 g Thai Fish Sauce (2 tbsp – Optional)
- 36 g Thai Oyster Sauce (2 tbsp)
- 8.5 g Sugar (2 tsp)
- 5 g Chili Oil (1 tsp)
- Vegetable Oil
- Fresh Cilantro/Coriander ("Chinese Parsley") For Garnish, Omit if Using Chinese Celery
- In a bowl whisk the eggs until airy.
- Add the chili paste, evaporated milk, ⅔ of the curry powder, sriraja panich (optional), light soy, sugar, fish sauce (optional), and oyster sauce and whisk until combined and the sugar and chili paste have dissolved.
- In a wok over medium high heat, add ~14 g (~1 tbsp) vegetable oil and, once hot, stir fry the garlic and minced chili.
- Add in the onions, chili peppers, chinese celery (if using), and remaining curry powder and sauté until softened.
- Add the crab, stir to combine for 1 min, and then reduce heat to medium-low.
- Add the egg mixture and chili oil and toss to combine.
- Once the egg mixture is half cooked, turn off the heat, addthe spring onions, stir to combine.
- Plate and garnish with cilantro.
*Jay Fai typically uses Chinese celery in the dish, which needs to be cooked with the onions and chilis. If using Chinese celery, omit the scallions and cilantro. **Large red chifa chilis are known as Goat's Horn Peppers. Bird's eye chilis are not typically used in this recipe. ***Any high-quality curry powder will work.