Thai Crab Curry Recipe (Boo Paht Pong Karee)

templeofthai.com

Paul Burn

1 large Dungess crab

1 fresh red mildly spicy chili, diagonal sliced

2 stalks of Chinese celery, sliced 1 inch length

1 egg

1 Tablespoon chopped garlic

2 Tablespoons vegetable oil

1 Tablespoon tapioca flour, dissolved in a small amount of water

2 Tablespoon milk or coconut milk

½ cup chicken stock

Vegetable oil for stir-fried

subheading: Seasoning Sauce Ingredients:

1 teaspoon Maggi seasoning sauce

1 Tablespoon Thai light soy sauce

2 teaspoons oyster sauce

1 Tablespoon sugar

1 teaspoon curry powder

½ teaspoon ground white pepper

1 ½ Teaspoons roasted chili paste (nam prik pao)

Directions at templeofthai.com

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