Thai crab curry (Poo Pad Pong Karee)

    The Thai crab curry (Poo Pad Pong Karee) appeals to those who like salty food. It was mostly consumed as main dish. You can use swimming crabs or mud crabs. If swimming crab has large cover, it is female. Female crab with egg will have less meat than the one with no egg. Mud crab has better taste than swimming crab because of more meat and sweet taste.

Ingredients:

• 1 large Swimming crab or Mud crab
• 2 fresh red mildly spicy chili, diagonal sliced
• 3 Chinese celery, sliced 1 inch length
• 1 egg
• 1 Tablespoon chopped garlic
• 3 Tablespoons vegetable oil
• 1 Tablespoon tapioca flour, dissolved in ¼ cup of water
• 2 Tablespoons coconut milk
• 1/2 cup chicken stock
• 1 Tablespoon soy sauce
• 2 Teaspoons oyster sauce
• 1 Tablespoon sugar
• 2 Tablespoons curry powder
• 1 ½ Teaspoons roasted chili paste (nam prik pao)
• 1 Teaspoon shrimp paste 

Direction :
 1.Clean the crab by removing the shell and chopping into pieces; crack the claws and legs by hitting with the blunt edge of a heavy cleaver.
 2.In a wok, heat vegetable oil over a low heat. When hot, fry garlic until aromatic and golden. Add the crab and stir fry for 3-5 minutes or until cooked through. Mix seasoning sauce ingredients with chicken stock. Put all the ingredients in the wok and stir until it boil  for 3-5 minutes.
 3.Add egg to the wok and stir well until cooked. Add milk, tapioca flour, Chinese celery, red chili. Stir well until cooked. Serve on the serving plate.

 BON APPERTIT!