Thai Yellow Curry Crab (Poo Pad Pong Karee)

Why You’ll Love This Recipe

• Restaurant-quality Thai curry crab in under 30 minutes.
• Silky, eggy yellow curry sauce that clings to sweet crab meat.
• Aromatic and balanced: savory, gently sweet, and lightly spicy.
• Works with lump crab meat or cooked crab you pick at home.

Grocery List

• Produce: Yellow onion, celery, scallions, garlic, red bell pepper (optional), bird’s eye chilies (optional), limes, cilantro
• Dairy: Evaporated milk (or whole milk)
• Pantry: Lump crab meat (or cooked blue crab), yellow curry powder, oyster sauce, fish sauce, soy sauce, sugar, white pepper, chili paste in oil or Sriracha (optional), neutral oil, jasmine rice

Full Ingredients

Crab

• 1 lb lump crab meat, drained and picked over for shells (or 1.5 lb cooked blue crab, picked into chunks)

Curry-Egg Sauce

• 2 large eggs
• 1/2 cup evaporated milk (or whole milk)
• 1 1/2 tbsp yellow curry powder
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 2 tsp sugar (granulated or palm sugar)
• 1/4 tsp ground white pepper
• 1 tsp chili paste in oil (nam prik pao) or Sriracha (optional, for gentle heat)

Aromatics & Vegetables

• 1 1/2 tbsp neutral oil (canola, grapeseed, or peanut)
• 3 garlic cloves, minced
• 1 small yellow onion (about 150 g), cut into thin wedges
• 1/2 small red bell pepper, thinly sliced (optional)
• 2 celery stalks, thinly sliced on the bias
• 3 scallions, cut into 1-inch pieces
• 1–2 bird’s eye chilies, thinly sliced (optional)

To Serve

• Cilantro leaves
• Lime wedges
• Steamed jasmine rice

Step-by-Step Instructions

Step 1: Prep the crab

Drain the crab well to prevent a watery sauce. Gently pick through for shells and cartilage, keeping the chunks as intact as possible. Pat lightly with paper towels if the crab is very moist. If using cooked shell-on crab, pick the meat before you start cooking.

Step 2: Mix the curry-egg sauce

In a bowl, whisk together the eggs, evaporated milk, yellow curry powder, oyster sauce, fish sauce, soy sauce, sugar, white pepper, and chili paste (if using) until smooth and uniform. Keep this sauce by the stove so you can pour it in quickly when needed.

Step 3: Stir-fry the aromatics

Heat a wok or large skillet over medium-high heat for 1–2 minutes. Add the oil, then the garlic, and stir-fry for 15 seconds until fragrant but not browned. Add the onion and red bell pepper and cook, tossing, for 2 minutes until the onion turns slightly translucent but still retains some crunch. If using bird’s eye chilies, add them now and stir for 10 seconds.

Step 4: Warm the crab

Add the crab meat to the wok and gently toss for 30–60 seconds just to warm through. Avoid breaking the lumps—use a folding motion with a spatula or wooden spoon.

Step 5: Create the creamy curry

Reduce heat to medium. Give the curry-egg sauce a quick whisk and pour it around the pan. Let it sit undisturbed for 15–20 seconds so the eggs begin to set, then gently fold and push the sauce through the crab and vegetables. Cook 1–2 minutes, stirring slowly, until the sauce turns glossy and lightly thickened with tender egg curds. If it thickens too fast, splash in 1–2 tablespoons of water to loosen; if too thin, keep gently stirring another 30 seconds.

Step 6: Finish and serve

Add the celery and scallions and toss for 30–60 seconds—the residual heat will keep them crisp-tender. Taste and adjust with a few drops of fish sauce for saltiness or a pinch of sugar for balance. Remove from heat. Shower with cilantro, squeeze a lime wedge over the top, and serve immediately with hot jasmine rice.

Pro Tips

• Pre-mix the sauce before you cook—this dish moves fast once the crab hits the pan.
• Lower the heat before adding the egg mixture to avoid scrambling; you want silky curds, not dry eggs.
• Drain crab thoroughly. Excess moisture dilutes flavor and thins the sauce.
• Use a wide pan so the sauce sets quickly and coats everything evenly.
• Handle crab gently to keep the luscious lump pieces intact.

Variations

• Prawn version: Swap in 1 lb peeled, deveined shrimp; sear 1–2 minutes before adding the sauce.
• Vegetarian: Use firm tofu cubes and oyster mushrooms; replace fish and oyster sauces with light soy and vegetarian stir-fry sauce.
• Richer curry: Add 1 tablespoon Thai yellow curry paste with the garlic for deeper spice and color.

Storage & Make-Ahead

This dish is best right after cooking. If needed, refrigerate leftovers in an airtight container for up to 1 day. Reheat gently over low heat with a splash of water or milk, stirring slowly to keep the sauce silky. Do not freeze. For prep-ahead, slice all vegetables and whisk the curry-egg sauce up to 24 hours in advance (refrigerate both). Drain the crab and keep it chilled; combine everything just before cooking.

Nutrition (per serving)

Approximate without rice: 250 calories; 25 g protein; 12 g fat; 10 g carbohydrates; 3 g sugars; 1,100–1,300 mg sodium. Values will vary based on brands and optional ingredients.