Easy Thai Curry Crab (Pu Pad Pong Karee) – Rich, Creamy, and Perfect for Seafood Lovers

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Stir-fried crab in yellow curry with eggs, onions, and bell peppers, served on a black hot plate, with other Thai dishes like green curry and mango sticky rice out of focus in the background.

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 If you're craving restaurant-quality Thai seafood at home, let me introduce you to Pu Pad Pong Karee – Thailand's beloved curry crab dish that's surprisingly simple to make. This silky, aromatic dish features tender crab meat bathed in a golden curry sauce with hints of garlic, celery, and egg ribbons that create an irresistibly creamy texture.

Why This Dish is Easier Than You Think

Don't let the fancy restaurant presentation fool you. Pu Pad Pong Karee comes together in just 15-20 minutes with straightforward techniques. Unlike complex Thai curries that require pounding pastes, this dish relies on readily available curry powder and a simple stir-fry method. The key is high heat and quick cooking – perfect for busy weeknight dinners when you want something special without the fuss.

Perfect Pairings

This curry crab shines as part of a Thai feast. Serve it alongside:

The combination of creamy curry crab with aromatic basil chicken and refreshing papaya salad creates the ultimate Thai dining experience.

Ingredients

Close-up of fresh, raw blue crabs (flower crabs) with the shell opened, showing bright orange crab roe (eggs) ready for cooking or preparing as a dipping sauce.

Main Ingredients

  • 2 whole live crabs (about 1.5-2 lbs total) or 1 lb crab meat
  • 3 eggs, lightly beaten
  • 4 cloves garlic, minced
  • 2-3 stalks of celery, cut into 1-inch pieces
  • 1 small onion, sliced
  • 2-3 scallions, cut into 1-inch pieces

Curry Sauce

  • 2-3 tablespoons curry powder (preferably Thai or Madras)
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 cup evaporated milk (or coconut milk for extra richness)
  • 1/4 cup chicken or seafood stock
  • 1/2 teaspoon white pepper

Aromatics & Oil

  • 3 tablespoons vegetable oil
  • 2 tablespoons butter (optional, for extra richness)
  • Fresh cilantro for garnish

Step-by-Step Instructions

A large Singaporean Chili or Curry Crab, covered in a thick, savory sauce and topped with shredded vegetables, served on a black square plate with other Asian dishes visible in the background.

Step 1: Prepare the Crab

Clean and chop live crabs into large pieces, leaving the shell on. If using pre-cooked crab, skip to step 2. Crack the claws slightly with the back of a heavy knife to help them cook evenly.

Step 2: Mix the Sauce

Combine curry powder, oyster sauce, soy sauce, sugar, evaporated milk, stock, and white pepper in a bowl. Stir well and set aside. This prevents scrambling during cooking.

Step 3: Sear the Crab

Heat a large wok or skillet over high heat with 2 tablespoons of oil. Add crab pieces and stir-fry for 3-4 minutes until they turn red and are partially cooked. Remove and set aside.

Step 4: Build the Aromatics

In the same wok, add remaining oil and butter. Sauté minced garlic until fragrant (about 30 seconds), then add onions and celery. Stir-fry for 1 minute.

Step 5: Create the Curry Sauce

Pour in the prepared sauce mixture. Bring to a gentle simmer, stirring constantly. Return the crab to the wok and toss to coat evenly. Cover and cook for 3-4 minutes until crab is fully cooked.

Step 6: Add the Egg Ribbons

Push ingredients to the side of the wok. Pour beaten eggs into the center, let them set for 10 seconds, then gently fold them into the curry sauce, creating soft ribbons. Add scallions.

Step 7: Final Touch

Cook for another minute until everything comes together. The sauce should be creamy and coat the crab pieces beautifully. Garnish with cilantro and serve immediately.

Close-up of Thai yellow curry crab (Poo Pad Pong Karee) with a rich, creamy sauce, visible crab shell halves, onions, and celery, garnished with a sprig of green parsley or cilantro on a black plate.

Common Problems & Solutions

Problem: The Sauce is too thin
Solution: Mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the sauce. Simmer for 30 seconds.

Problem: Eggs scramble instead of forming ribbons
Solution: Lower the heat slightly before adding eggs. Pour in a thin stream and wait before stirring.

Problem: Curry tastes bitter
Solution: You burned the curry powder. Always add it with liquid, never dry-toast it. Add a pinch more sugar to balance.

Problem: Crab is overcooked and rubbery
Solution: Don't overcook in step 3. The crab will continue cooking in the sauce later.

Problem: The Sauce is too oily
Solution: Reduce butter or use evaporated milk instead of coconut milk for a lighter version.

Essential Equipment 

Nutritional Information (Per Serving, Serves 4)

Nutrition information graphic for Thai Curry Crab, showing 285 Calories, 28g Protein, 16g Fat, and 680mg Sodium, next to an illustration of a dish containing crab and vegetables (resembling Som Tum).
  • Calories: 285
  • Protein: 28g
  • Fat: 16g
  • Saturated Fat: 5g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Sugar: 4g
  • Cholesterol: 245mg
  • Sodium: 680mg

Note: Using coconut milk instead of evaporated milk adds approximately 50 calories and 5g fat per serving

Insider Tips You Won't Find in Regular Recipes

Use Day-Old Curry Powder: Fresh curry powder can be harsh. If yours tastes too raw, bloom it gently in a dry pan for 30 seconds before mixing with the sauce. This develops deeper, roasted flavors.

The Ice Water Secret: After cleaning raw crab, briefly soak pieces in ice water for 5 minutes. This firms up the meat and prevents it from becoming mushy during cooking.

Evaporated Milk vs. Coconut Milk: Street vendors in Thailand often use evaporated milk because it's sweeter and creates a thicker, glossier sauce than coconut milk. Try both and see which you prefer.

Save the Crab Fat: When cleaning whole crabs, don't discard the orange-yellow fat (tomalley). Stir it into the sauce at the end for incredible depth and authentic flavor.

Two-Stage Celery Addition: Add half the celery early for flavor, and the other half in the last minute for crunch. This texture contrast is what separates homemade from restaurant quality.

The Egg Temperature Trick: Let beaten eggs sit at room temperature for 10 minutes before adding. Cold eggs straight from the fridge create smaller curds and don't ribbon as beautifully.

Sauce Consistency Control: If you prefer a thicker sauce (like at Thai restaurants), add 1 tablespoon of curry powder mixed with the cornstarch slurry. This intensifies both flavor and texture.

Shell-On Secret: Cooking crab in the shell isn't just traditional – the shell adds flavor to the sauce. If using pre-picked crab meat, add 2-3 empty shells to the sauce while simmering, then remove before serving.

Pro Move: Make this dish ahead by preparing the sauce and vegetables. When ready to serve, it takes just 5 minutes of active cooking for a fresh, impressive meal. The curry powder sauce can be stored in the refrigerator for up to 3 days.

This is Thai comfort food at its finest – luxurious enough for special occasions but simple enough for Tuesday night. Once you master this technique, you'll find yourself making it again and again.

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