Stir-Fried Crab Curry (Poo Pad Pong Garee)

Add a squeeze of fresh lime juice just before serving for a little fresh flavor.

For an impressive presentation, serve the crab curry in a hollowed-out pineapple for a tropical touch.

Gently stirring the egg into the curry helps create soft ribbons of egg that are visually appealing and add texture to the dish.

Prepping all ingredients before you start cooking is key to stir-frying, as the process is quick and requires continuous stirring.

Can I use crab meat instead of whole crab?

Yes, you can use lump crab meat if whole crab is not available. Adjust the cooking time since crab meat will cook faster than whole crab pieces.

Is there a substitute for fish sauce?

Soy sauce can be used as a substitute, but it will slightly alter the flavor. For a closer match, consider using a combination of soy sauce and a little bit of Worcestershire sauce.

Can I make this dish less spicy?

The spiciness in this dish primarily comes from the curry powder. Use a mild curry powder or reduce the amount to adjust the spice level to your preference.

Is there a vegetarian version of this dish?

For a vegetarian version, replace the crab with firm tofu or a variety of vegetables like bell peppers, broccoli, and zucchini. Use soy sauce instead of fish sauce.

How can I thicken the sauce?

If you prefer a thicker sauce, you can dissolve 1 teaspoon of cornstarch in 2 tablespoons of water and add it to the wok, stirring well until the sauce thickens.

Can I add other vegetables to this dish?

Yes, feel free to add other vegetables such as bell peppers, snap peas, or baby corn for additional texture and color.

How do I serve Stir-Fried Crab Curry?

This dish is best served with steamed jasmine rice or rice noodles to complement the flavors and soak up the sauce.

What can I do if the dish is too salty?

If the dish becomes too salty, adding a bit more sugar or a squeeze of lime juice can help balance the flavors.

How long can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat.

Can I freeze the leftovers?

Technically, yes. The crab and egg may become a bit watery or tough after being frozen and reheated but not to the degree that the dish is inedible. It's not as good as when served fresh (or even refrigerated and reheated) but if you need to freeze it, you can.

What kind of crab do I use?

Dungeness or blue crabs work best but you can make it with other crab meat as well.