About this recipe

✨

Recipe highlight

Why you’ll love it

Sweet crab, silky curry egg sauce, and fragrant aromatics make this one of Thailand’s most luxurious and unforgettable seafood dishes. 🌕

Ingredients

• Seafood
• 🦀 700 g cooked crab pieces or cleaned soft shell crab (1.5 lb) seafood
• 🌽 20 g cornstarch for light coating (2 tbsp / 0.7 oz)
• 🫒 30 ml neutral oil (2 tbsp / 1 fl oz)
• Aromatics
• 🧄 15 g garlic, minced (5 cloves / 0.5 oz)
• 🧅 120 g onion, sliced (1 cup / 4.2 oz)
• 🌶️ 8 g red chili, sliced (2 chilies / 0.28 oz)
• 🥬 80 g Chinese celery or regular celery leaves and stems, cut (1 cup / 2.8 oz)
• 🧅 40 g scallions, cut into lengths (⅓ cup / 1.4 oz)
• Curry sauce
• 🥚 3 eggs egg
• 🥛 120 ml evaporated milk (½ cup / 4 fl oz) dairy
• 🌕 18 g curry powder (1½ tbsp / 0.63 oz)
• 🥣 20 ml fish sauce (1 tbsp + 1 tsp / 0.7 fl oz) seafood
• 🍬 8 g palm sugar (2 tsp / 0.28 oz)
• ⚪ 1 g white pepper (¼ tsp / 0.04 oz)

Preparation

• 1 Mix the curry sauce Whisk eggs, evaporated milk, curry powder, fish sauce, palm sugar, and white pepper until smooth and evenly golden. 🥚
• 2 Prepare the crab If using crab pieces, pat them dry and dust lightly with cornstarch so they hold the sauce better during stir frying. 🦀
• 3 Start the aromatics Heat oil in a wok or large pan and cook garlic and onion for 1–2 min until fragrant and slightly softened. 🧄
• 4 Add the crab Add the crab and toss gently for 2–3 min so it warms through and absorbs the aromatics. 🦀
• 5 Add chili and celery Stir in chili, celery, and scallions and cook briefly so the vegetables stay bright and fresh. 🌶️
• 6 Pour in the curry sauce Lower the heat and pour in the egg curry mixture, stirring gently until the sauce becomes silky, glossy, and softly set around the crab. 🌕
• 7 Finish carefully Cook just until the sauce thickens and clings to the crab without becoming dry or scrambled. 🥄
• 8 Serve hot Transfer to a plate and serve immediately with jasmine rice to catch every bit of the rich curry sauce. 🍽️

Timing details

Nutrition

Estimated values per serving.

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