Curry Crab (Pu Pad Pong Curry)

Name: Curry Crab (Pu Pad Pong Curry)
Yield: 355 g
Ingredients: Blanched Enoki Mushrooms 100 side dish bowl; Baekse Curry (Mild Spicy) 25 serving; Fresh Cabbage 50 g; Imitation Crab Meat 10 g; Onion 70 serving (1/2 onion); Real Price Soybean Tofu 100 g

256 kcal

#Pu Pad Pong Curry #Thai Food #Curry Dish #Seafood Dish #Crab Recipe #Egg Curry #Thai Curry #Asian Cuisine #Travel Food

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Ingredients

Main ingredients

Blanched Enoki Mushrooms 1 side dish bowl
Baekse Curry (Mild Spicy) 1 serving
Fresh Cabbage 50 g
Imitation Crab Meat 10 g
Onion 1 serving (1/2 onion)
Real Price Soybean Tofu 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 37.57 g 53%

Protein 15.98 g 23%

Fat 7.64 g 24%

Serving size 355g

Cooking steps

1

Clean the crab and cut it into bite-sized pieces.
2

Slice the onion, green onion, and red chili thinly.
3

Heat cooking oil in a pan and stir-fry garlic and ginger.
4

Add the prepared crab and stir-fry over high heat.
5

Add curry powder, oyster sauce, fish sauce, and sugar, then mix well.
6

Add the vegetables and stir-fry together.
7

Mix eggs and milk (or condensed milk), pour into the pan, and stir quickly until cooked.
8

Once everything is evenly cooked, plate and serve.

Curry Crab (Pu Pad Pong Curry)

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