Easy Thai Curry Crab Recipe

At Bika Welcome to Hot Thai Kitchen so today we are going to make this now I know this is not the prettiest thing I've ever made in fact you could probably argue it is the ugliest thing I've ever made and most expensive no less but my God it is so good.

This dish is called "Boo" which means Crab Pot, "Mash" means stir fry, and "Pong Curry" means curry powder. So this even though you can't tell what it is because it looks like just yellow Mash, actually a stir fry of crab meat with curry powder. It is one of the absolute most classic seafood dishes in Thailand and if you're there you should not miss it.

I actually wanted to share this recipe many years ago but I gave up on the idea because I could not figure out how to make it look good now I have changed my mind I don't care anymore this deserves a video regardless because it is truly a classic and so totally tasty. So today I present to you the ugliest priciest but tastiest Thai Seafood dish.

To start, let's make the sauce. Begin with some Thai chili paste or nampark Pao and then we're going to add some of the oil that is floating on top of the chili paste and then stir to loosen the paste if you don't have enough of this oil any kind of oil will do but I am using peanut oil today because it has a high smoke point which means it can handle the heat. Now, let's move on to our sauce ingredients.

Our sauce is made with chili paste, fish sauce, lime juice, palm sugar, garlic, and a little bit of salt. The amount of chili paste will depend on how spicy you like your dish. I am using a mixture of Thai red chili paste and some nampark Pao which has a slightly smoky flavor. Now that our sauce is ready we can start making the Boon Boon sauce also known as the fish sauce based sauce.

Our Boon Boon sauce is made with fish sauce, lime juice, palm sugar, and garlic. This is where things get interesting because this sauce has to be whisked constantly until it thickens so that we don't end up with curds in our dish. So now let's start cooking the fish sauce based sauce.

Start by pouring the chili paste mixture into a bowl and add the fish sauce lime juice palm sugar garlic salt, and stir well then pour it into a wok or large skillet over high heat. Now, as soon as the sauce is bubbly and slightly thickened we can whisk it until it becomes smooth, but be careful not to burn the sauce.

Now that our Boon Boon sauce is made let's start making the crab meat mixture. We're going to sauté some garlic in a wok or large skillet until fragrant, then add in 1/2 cup of chopped onion and 1/4 cup of chopped fresh cilantro and cook for another minute.

Now that our onion and cilantro are cooked let's add in the crab meat mixture which is made with 1/4 pound of jumbo lump crab meat 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 2 cloves of garlic minced, 1 tablespoon of chopped scallions, and a pinch of salt. Stir everything together until the crab meat is coated with all the flavors.

Now that our crab meat mixture is made let's add it to the wok or large skillet and stir-fry for about 5 minutes until everything is well combined and heated through. Now, at this point we need to add in some chopped green beans and cooked rice to make the dish complete. But first, let's finish cooking our Boon Boon sauce which has been simmering on low heat throughout this recipe.

Now that our sauce has thickened a bit let's whisk it constantly until it becomes smooth then add in 2 tablespoons of fish sauce, 1 tablespoon of lime juice and 1 tablespoon of chopped cilantro. Stir everything together until well combined.

To assemble the dish we need to plate the crab meat mixture onto a serving platter or individual plates. Now that our sauce has been whisked let's pour it over the top of the crab meat mixture. Then, garnish with green beans cooked rice and 1 tablespoon of white crab meat on top of each serving.

Finally, this dish is best served with steamed jasmine rice which will help soak up all the flavorful juices from the Boon Boon sauce and the sauce itself will also add a rich flavor to the rice. So now that we've completed the recipe it's time to taste our finished dish and see just how delicious it truly is.

So I'm serving this dish hot with some steamed jasmine rice on the side which helps balance out all the flavors of the Boon Boon sauce. As you can see, this dish may not look the prettiest but trust me when I say that the taste is well worth it and so is the effort to make it.

When eating this dish be sure to scoop up some of the flavorful juices from the plate with your rice as well because these are incredibly delicious on their own. And don't forget to garnish each serving with a bit more green bean, scallion, or white crab meat on top if you like for added visual appeal.

The final price tag on this dish is over thirty dollars probably 35 total but I truly believe it's worth every penny and so do all of my viewers who have been requesting this recipe for years. So now that we've finished cooking this Thai Seafood Dish, let's take a moment to admire our handiwork.

And speaking of admiration, I'd like to thank everyone in advance for their kind comments about this dish because they truly are the most valuable thing of all and make me want to share more recipes with all of you. And if you're interested in seeing what my Patreon supporters can do, be sure to check out the link in the description box below.

Finally, I'd like to thank all of my viewers for watching today's video as always, thank you so much for being part of this community and I will see you next time

"WEBVTTKind: captionsLanguage: enso at Bika welcome to hot Thai Kitchen so today we are going to make this now I know this is not the prettiest thing I've ever made in fact you could probably argue it is the ugliest thing I've ever made and most expensive no less but my God it is so good this is what we call now I know the name is not doing it any favors boo means Crab Pot means to stir fry and pong Curry means curry powder so this even though you can't tell what it is because it looks like just yellow Mash is actually a stir fry of crab meat with curry powder it is one of the absolute most classic seafood dishes in Thailand and if you're there you should not miss it now I actually wanted to share this recipe many years ago but I gave up on the idea because I could not figure out how to make it look good now I have changed my mind I don't care anymore this deserves a video regardless because it is truly a classic and so totally tasty so today I present to you the ugliest priciest but tastiest Thai Seafood dish let's get started let's first make the sauce start with some Thai chili paste or nampark Pao and then we're going to add some of the oil that is floating on top of the chili paste and then stir to loosen the paste if you don't have enough of this oil any kind of red chili oil will work it's technically optional but we're adding this for color without it the color of the dish is gonna be a little an appetizing shall we say for creaminess we're going to add some evaporated milk but just a splash at first and then stir until the chili paste is no longer clumpy and then add the rest coconut milk will also work if you want to go dairy free then in go three large eggs oyster sauce fish sauce and some white pepper beat that together until smooth and yes we are essentially making a Savory custard for the veggies we're going to need some onion garlic and some celery leaves plus some thinly sliced stock which I'm using as a substitute for Chinese celery let's talk the two stars of the show the poo and the pongari now the original version of this dish actually uses whole crab chopped into chunks and then tossed in the stir-fry in the Shell so as you can imagine it's a royal pain in the butt to eat so the the version that my family always orders is the one with crab meat only now you want to use fresh crab not canned crab for this canned crab is complete mush if you use it it's not going to taste good and it's going to look even worse yes it is expensive this stuff cost me 55 dollars a pound which is why I'm only calling for 200 grams finally the curry powder this is the main Aroma of the dish so make sure you use a brand that you really like they do vary quite a bit my favorite brand is the Japanese SB brand and no there is no such thing as a Thai curry powder because curry powder is not originally a Thai ingredient in fact the most popular brand of curry powder in Thailand is one that is made in the motherland of curry powder England if you're confused by that just Google the history of curry powder I cannot stress enough how fast this recipe is going to go so all of your ingredients need to be at arm's race you need to know exactly what you're doing and your serving plate needs to be right here once the curry powder goes into the wok eyes on the pan and do not stop stirring you'll see so I am using a non-stick Wok here because I really want to make sure that the eggs do not stick a nonstick skillet will work just fine add a little bit of oil in here and then in goes my onion and garlic I'm gonna keep this sort of on medium you don't want to get it too hot because the next thing that's going to go in is the curry powder and if the pan is too hot it will burn the curry powder instantly so medium Heat is good break up all the onion layers and the other thing that you do not want to do is you don't want to cook the onions until they're soft because I kind of want the onions to still offer a Crunch at the end of the day so minimal minimal sauteing I think the Heat's a little high now I'm going to turn it down okay now remember what I said once the curry powder goes in eyes on the pen curry powder is going to go in right now you give that a quick toss just to infuse and then the crab goes in and you give that a quick toss just to heat up the crab be gentle because you don't want to break up the crap and make this any mushier than it is already going to be and then the custard's gonna go in and then you're going to keep stirring keep stirring keep stirring until it looks creamy scraping the sides make sure nothing is clumpy we don't want any big curds of scrambled eggs we want this creamy and mushy is what you're going for now just as soon as it starts looking thick and um you know mushy I'm going to throw in my Greenery my celery turn off the heat just stir that in really quickly and then plate right away because your pan is going to still be hot and if you're running around looking for your plate it's gonna overcook there you go so this is the point where normally in my video I'm gonna be like wow it looks so beautiful but you know not sure that applies in this situation but I promise you The Taste is going to be so so so worth it and we're going to beautify it a little bit with some garnishes okay so we're gonna work on this garnishes have never been more important than right now so I have thought hard about this okay so the first thing you need to do is you have any chunks of crap you need to pull that out and put it on top so it looks uh less mushy and it looks like you spent more money on it see when a thing costs you like 30 plus dollars to make you have to make it look better than this somehow those are where are all my chunks best I can do for now we want some fresh celery leaves or celery sticks if you don't have any leaves just some Greenery green onions will do just fine some red pepper you know red pepper always Saves the Day the best thing that you can do is actually put some fresh white crab meat on it so save a little bit just like literally one tablespoon a teaspoon right like with like with okay let's eat and this is definitely something you want to serve with rice if you remember from last time I shared with you a recipe for pregnant the best condiment in the world this actually goes really well with this because pregnant by is a little bit zingy and spicy and this is quite rich and I find that the two is just like even if this is perfectly seasoned just The Zing of pigment about really helps it oh smells so good worth every penny I tell you I am not exaggerating when I say that this the food cost on this was over thirty dollars probably 35 total but it is so good and so worth it and it's rich and flavorful so this will easily share amongst four people and you know you want something lighter to go with it and it's so good and I know it is not a looker but as I showed you with enough garnishes it really is presentable and if you don't make it if you don't make it and you're in Thailand get yourself to a seafood restaurant and order this like this is a must order if you're in Thailand and I know that I'm gonna see a lot of comments of how many people just absolutely love this dish because I've been getting so many requests of it over the years and I'm so glad I finally made so I hope you give it a try a special thanks to all of our patreon members who help support the show if you want to know what that's all about how you can get direct access to me check out the link in the description box below and the recipe for this this dish as always will be on hottie kitchen.com thank you as always for watching and I will see you next time\n"