Bu Pad Phom Kari (Curried Crab Claws)
Last updated 6/12/2012 1:11:10 AM. Recipe ID 38598. Report a problem with this recipe.
Title: Bu pad phom kari (curried crab claws)
Yield: 4 Servings
1 c Crab meat
1 tb Garlic; sliced thinly
2 tb Fish stock
1 ts Phom kari
1 tb Light soy sauce
1 pn Sugar
2 tb Fish sauce
2 tb Shallots; sliced thinly
2 Spring onions
1 tb Julienned prik yuak
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 flavours 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 chili,
if not available use green bell peppers or canned jalapenas to taste.
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 remaining ingredients.
Line a serving dish with lettuce and pour the crab over it, garnish
with corinader 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
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 chilis in
vinegar) to it.
As always with this type of tropical seafood dish, you can serve it
hot, at room temperature, or chilled. --
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