Main Course
Pu Pat Pong Karee (Stir-Fried Crab with Yellow Curry)
Original name: Pu Pat Pong Karee (Crab Yellow Curry)
About this dish
A beloved Thai-Chinese street food classic, Pu Pat Pong Karee combines succulent crab with a fragrant yellow curry sauce. The dish is a study in umami layering: the natural sweetness of crab meets the savory depth of curry powder, creamy evaporated milk, and a hit of salty-sour from fish sauce and lime juice.
The texture is key — tender crab meat coated in a luscious, slightly thickened sauce that clings to every bite. This version stays true to the traditional Bangkok-style preparation, balancing richness with acidity for a dish that's both comforting and complex.
Ingredients
UK and US measurements are both included for every recipe.
whole crab, cleaned and cracked
protein500 g
Imperial measurement: 1.1 lb (about 2 crabs)
eggs
dairy2 large
evaporated milk
dairy120 ml
Imperial measurement: 1/2 cup
coconut milk
liquid60 ml
Imperial measurement: 1/4 cup
yellow curry powder
spice2 tablespoons
fish sauce
seasoning1.5 tablespoons
sugar
other1 tablespoon
lime juice
fruit1 tablespoon
garlic, minced
vegetable4 cloves
Thai chilies, minced (optional)
vegetable2-3
cooking oil
fat2 tablespoons
spring onions, sliced
vegetable3 stalks
fresh cilantro
herb2 tablespoons
Method
Prepare the sauce base
5 minutesIn a small bowl, whisk together the eggs, evaporated milk, coconut milk, yellow curry powder, fish sauce, sugar, and lime juice until smooth. Set aside.
Stir-fry aromatics
1 minuteHeat a wok or large skillet over high heat until smoking. Add the cooking oil, then garlic and optional chilies. Stir-fry for about 20 seconds until fragrant but not brown.
Add the crab
3 minutesAdd the cleaned and cracked crab pieces to the wok. Stir-fry for 2-3 minutes, tossing frequently, until the shells turn bright red and the meat is just cooked.
Pour in the sauce
5 minutesGive the sauce mixture a quick whisk, then pour it over the crab. Reduce heat to medium and gently stir to coat. Continue cooking, stirring occasionally, until the sauce thickens and clings to the crab, about 4-5 minutes. The eggs will create a silky, curd-like texture.
Finish and serve
2 minutesOnce the sauce is thickened, remove from heat. Fold in half the sliced spring onions. Transfer to a serving plate, garnish with remaining spring onions and fresh cilantro. Serve immediately with steamed jasmine rice.
Equipment
- Wok or large skillet
- Small bowl
- Whisk
Nutrition facts
Tips
- For the best flavor, use a high-quality yellow curry powder with a bright aroma, avoid blends that are heavy on turmeric for coloring.
- Be careful not to overcook the crab—stir-fry just until the meat is opaque to keep it tender and sweet.
- The egg in the sauce creates a luxurious curd-like texture, avoid high heat after adding the sauce to prevent scrambling.
- If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and stir in just before removing from heat.
Serving suggestions
- Serve hot with steamed jasmine rice and a side of sliced cucumber or a simple som tam (green papaya salad) for contrast.
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Recipe by
Pim Saelim
Specialises in Thai cuisineThis Pim is a food scientist who weighs her fish sauce.
Describe yourself in three words: Methodical, geeky, lives for umami metrics.