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Thai Curry Crab Stir Fry

A delightful stir fry combining sweet crab meat with a creamy custard-like egg mixture, infused with Thai spices for a comforting and flavorful dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Seafood, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 1 Tablespoon Thai chili paste (nam prik pao) Adds depth and a hint of sweetness. Substitute with sambal oelek if necessary.
  • 1 Tablespoon Thai chili paste oil (or another chili oil) Adds richness and spice; try using Lao Gan Ma for a delightful crunch.
  • 1/4 cup evaporated milk (or coconut milk) Coconut milk adds a tropical flair.
  • 3 large eggs Use organic for better flavor.
  • 1 Tablespoon oyster sauce Look for brands like Lee Kum Kee.
  • 1 Tablespoon fish sauce Use high-quality brands for the best taste, such as Red Boat.
  • 1/2 teaspoon ground white pepper This provides nuanced heat; adjust to preference.
  • 1 Tablespoon neutral oil Canola or grapeseed oil works beautifully.
  • 1/4 onion (1-inch dice, preferably sweet onion) Enhances the dish’s overall sweetness.
  • 3 cloves garlic (chopped) Freshly chopped garlic is a must for aroma.
  • 2 teaspoons curry powder Choose a fragrant Thai curry blend for authenticity.
  • 7 oz fresh crab meat Opt for lump crab meat for the best texture.
  • 1 small handful celery leaves (plus extra for garnish) Adds a pop of freshness.
  • to taste garnish Julienned red chilies or bell pepper Adds color and crunch; bell pepper is milder.
  • for serving none Jasmine rice Serve the stir fry over aromatic jasmine rice.
  • to taste none Prik nam pla (optional condiment) A zesty dipping sauce for added heat.

Method
 

Preparation
  1. Begin by whisking the Thai chili paste and chili oil together in a bowl until it loosens.
  2. Gradually add a tablespoon of the evaporated milk, whisking to eliminate lumps.
  3. Incorporate the remaining evaporated milk, eggs, oyster sauce, fish sauce, and white pepper, whisk until fully blended.
Cooking
  1. Heat a nonstick skillet or well-seasoned wok over medium heat.
  2. Add the neutral oil, followed by diced onions and chopped garlic. Sauté for about a minute until onions are slightly softened.
  3. Maintain heat on medium, add curry powder, and stir for around 5 seconds to infuse the oil.
  4. Toss in the fresh crab meat, gently stirring for about 10-15 seconds to warm it through.
  5. Pour in the prepared custard mixture, stirring continuously with a rubber spatula until thick and creamy.
  6. Off the heat, gently mix in the celery leaves, then transfer to a serving plate.
  7. Garnish with julienned red peppers, additional celery leaves, and more crab meat if desired.
  8. Serve hot with jasmine rice.

Notes

Using high-quality ingredients will elevate your Thai Curry Crab Stir Fry’s flavor. Ensure eggs and coconut milk are at room temperature for easier whisking. Leftovers can be stored in an airtight container in the refrigerator for up to two days.