Jay Fai’s Phoo Pad Phong Karee ปูผัดผงกะหรี่ Recipe – The Short List

Name: Jay Fai’s Phoo Pad Phong Karee ปูผัดผงกะหรี่ Recipe – The Short List
Ingredients: 400 g Jumbo Lump Crab Meat; 4 Eggs; ½ Medium Yellow Onion (Quartered and Separated); 7 Scallions or Chinese Celery* (Cut Into 2 inch Long Pieces); 2–3 Large Fresh Red Chifa Chilis** (1–2 Thickly Sliced Diagonally and 1 Minced); 3 Garlic Cloves (Minced); 8.5 g Yellow Curry Powder***; 120 ml Evaporated Milk; 15 g Chili Paste with Soya Bean Oil ((1 tbsp)); 6 g Sriraja Panich ((1 tsp – Optional)); 11 g Thai Light/Thin Soy Sauce ((2 tsp)); 30 g Thai Fish Sauce ((2 tbsp – Optional)); 36 g Thai Oyster Sauce ((2 tbsp)); 8.5 g Sugar ((2 tsp)); 5 g Chili Oil ((1 tsp)); Vegetable Oil; Fresh Cilantro/Coriander ("Chinese Parsley") (For Garnish, Omit if Using Chinese Celery)

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Jay Fai's stir fried crab with yellow curry powder and egg from Bangkok's Michelin starred streetside eatery.

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Ingredients

400 g Jumbo Lump Crab Meat
4 Eggs
½ Medium Yellow Onion (Quartered and Separated)
7 Scallions or Chinese Celery* (Cut Into 2 inch Long Pieces)
2–3 Large Fresh Red Chifa Chilis** (1–2 Thickly Sliced Diagonally and 1 Minced)
3 Garlic Cloves (Minced)
8.5 g Yellow Curry Powder***
120 ml Evaporated Milk
15 g Chili Paste with Soya Bean Oil ((1 tbsp))
6 g Sriraja Panich ((1 tsp – Optional))
11 g Thai Light/Thin Soy Sauce ((2 tsp))
30 g Thai Fish Sauce ((2 tbsp – Optional))
36 g Thai Oyster Sauce ((2 tbsp))
8.5 g Sugar ((2 tsp))
5 g Chili Oil ((1 tsp))
Vegetable Oil
Fresh Cilantro/Coriander ("Chinese Parsley") (For Garnish, Omit if Using Chinese Celery)