Crab with Curry Powder

Name: Crab with Curry Powder (Bpu Ma Pat Pong Garee)
Cuisine: Thailand
Ingredients: 30 mL (2 tablespoons) safflower oil; 2 cloves garlic, chopped; 1½ tablespoons curry powder; 250 mL (1 cup/8 fl oz) coconut cream; 1 crab weighing 300 g (10 oz), halved, cleaned and cut into 6 pieces; 2 pickling onions, cut in half, then finely sliced lengthways; 30 mL (2 tablespoons) fish sauce; 1 teaspoon palm sugar; 100 g (4 oz) Chinese shallots, peeled and cut into 3 cm (1 in) lengths, or 1 bunch Asian celery, cut into 3 cm (1 in) lengths; 100 g (4 oz) Chinese shallots, peeled and cut into 3 cm (1 in) lengths, or 1 bunch Asian celery, cut into 3 cm (1 in) lengths; 2 tablespoons fresh coriander (cilantro) leaves; 1 teaspoon white peppercorns, ground; 5 red shallots, sliced lengthways and deep-fried

Bpu Ma Pat Pong Garee

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THE SUCCESS OF this dish relies on the freshness of the curry powder — ensure that a good quality one is used or, even better, make your own. Any small crab, such as a soft-shelled crab, blue crab, spider crab or blue swimmer crab may be used.

Ingredients

30 mL (2 tablespoons) safflower oil
2 cloves garlic, chopped

Asia
Thailand
Fish course
Gluten-free
Pescatarian
South East Asia

Method

Heat the oil in a wok, add the garlic and fry until golden. Add the curry powder and, stirring regularly, cook the curry for about 2 minutes, or until fragrant. Do not allow it to scorch. Add the coconut cream, crab, onions, fish sauce and sugar, cover with a lid and simmer for about 7-10 minutes, or until the crab is cooked. Mix in the shallots or celery. Serve sprinkled with the coriander, wh