Pu Phat Phong Kari

Name: Pu Phat Phong Kari
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 250 g cooked blue swimming crab; 1 egg; 60 ml evaporated milk; 1.5 tsp mild yellow curry powder; 1 tsp oyster sauce; 1 tsp fish sauce; 0.5 tsp sugar; 0.25 tsp ground white pepper; 3 tbsp chicken stock; 1 tbsp vegetable oil; 2 cloves garlic; 50 g onion; 20 g Chinese celery; 1 spring onion; 1 long red chilli; 75 g jasmine rice

Thailand's beloved stir-fried crab in curry powder — sweet crab pieces tossed in a wok with garlic, onion and Chinese celery, then bound in a soft, barely-set curried egg and evaporated milk sauce. Rich, fragrant and best eaten with hot jasmine rice.

Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

25 min15 prep · 10 cookMedium1037 kcalper serving

Method

Steam or boil 75 g of jasmine rice so it is ready and hot before you start the wok — the whole stir-fry takes under 5 minutes and cannot wait.
In a small bowl beat 1 egg with 60 ml of evaporated milk, 1 tsp of the curry powder and 0.25 tsp of ground white pepper until smooth but not frothy. In a second bowl stir together 1 tsp of oyster sauce, 1 tsp of fish sauce, 0.5 tsp of sugar and 3 tbsp of chicken stock.
Set a wok over high heat, add 1 tbsp of vegetable oil and swirl to coat. When it shimmers, add 2 cloves of chopped garlic and the remaining 0.5 tsp of curry powder and fry for about 20 seconds, until the garlic is pale gold and the curry powder smells toasty — do not let it darken or it will turn bitter.
Add 50 g of onion wedges and 1 sliced red chilli and stir-fry for 1 minute, until the onion is glossy at the edges but still crunchy.