Description
A creamy, spicy dish that brings family together, featuring fresh crab and bold Thai flavors.
Ingredients
Scale
- 1 Tablespoon Thai chili paste (nam prik pao)
- 1 Tablespoon Thai chili paste oil (or another chili oil)
- 1/4 cup evaporated milk or coconut milk
- 3 large eggs
- 1 Tablespoon oyster sauce
- 1 Tablespoon fish sauce
- 1/2 teaspoon ground white pepper
- 1 Tablespoon neutral oil
- 1/4 onion, diced (preferably sweet onion)
- 3 cloves garlic, chopped
- 2 teaspoons curry powder
- 7 oz fresh crab meat
- Celery leaves and thinly sliced stalk (or chopped Chinese celery)
- Julienned red chilies or bell pepper (optional)
- Jasmine rice (for serving)
- Prik nam pla (optional condiment)
Instructions
- Whisk the Thai chili paste and chili oil together until smooth in a medium bowl. Gradually incorporate the evaporated milk, eggs, oyster sauce, fish sauce, and white pepper. Whisk vigorously until combined.
- Heat a nonstick skillet or wok over medium heat. Add the neutral oil, followed by the diced onions and minced garlic; sauté for 1 minute until fragrant and golden.
- Sprinkle in the curry powder and stir for 5 seconds to enhance its aromas.
- Toss the fresh crab meat, gently tossing for about 10-15 seconds to heat through without breaking it apart.
- Pour in the custard mixture and stir continuously until it thickens and becomes creamy, about 2-3 minutes.
- Add the celery leaves off heat, and stir gently.
- Transfer the crab stir fry onto a serving plate, garnishing with julienned red peppers and serve with jasmine rice and prik nam pla.
Notes
Ensure ingredients are at room temperature for a smooth custard mix. Adjust spice levels by modifying chili paste amounts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 300mg