Pho pad phom kari, crab in yellow curry

Pho pad phom kari crab in yellow curry 4 port

This is an unusually mild curry right similar to the typical Indian curryn. It can be done on CRAB claws , crab meat or a mixture of crab meat and shrimp.

Take out any time CHOPPY meat from the claws if you use crab claws. As the crowd spicy taste up better in the flesh.

It will also be easier to eat, whether you use sticks or spoon & fork (the usual reckoning in Thailand). Thai curry powder (phom karrii) can be difficult to find outside Thailand.

It goes well with a mild Indian curry powder instead. "Prik yuak" is a sweet green chilli. Do you not get that either green or jalapeño peppers in a jar used.

Use the amount you wish.

Recipe

Ingredients:

2 dl crab meat

1 tbsp garlic, disc so thin you can

2 tbsp fish fund

1 tsp phom karrii

1 tbsp light soy sauce a pinch of sugar

2 tbsp fish sauce

2 tbsp onion, thai or challoten, thinly sliced

2 salad onions, thinly sliced

1 tbsp CORED prik yuak

Garnish (if you want):

Coriander Leaf

Lime Leaf

Cucumber

How do you do?

Heat cooking oil in a wokpanna and milling onions and garlic. Add fish fund, soy sauce and fish sauce and milling until the crab is nearly complete. Add other ingredients. Cover a plate with salladsblad and pour crab curryn top.

Garnish with coriander leaves, lime leaves and cucumber slices.

Good to know

In Thailand served the right course with the usual accessories. For example, prik dong (red chilli in vinegar) is well suited to Pho pad phom karrii. This type of tropical seafood dishes can be eaten hot, room temperature or chilled, Everything after taste.