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Thai Curry Crab Stir Fry

A flavorful and comforting dish featuring fresh crab meat, aromatic spices, and a creamy custard base, perfect for weeknight meals or special gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Custard
  • 1 tablespoon Thai chili paste (nam prik pao) Adds robust flavor and a little heat.
  • 1 tablespoon Thai chili paste oil Enhances the chili flavor profile.
  • 1/4 cup evaporated milk or coconut milk Coconut milk makes it richer.
  • 3 large eggs For the custard base.
  • 1 tablespoon oyster sauce Deepens the umami factor.
  • 1 tablespoon fish sauce A staple in Thai cooking.
  • 1/2 teaspoon ground white pepper For a subtle spicy kick.
For Cooking
  • 1 tablespoon neutral oil Use sunflower or canola oil for sautéing.
  • 1/4 cup onion, 1-inch dice (preferably sweet onion) Adds natural sweetness.
  • 3 cloves garlic, chopped Aromatic flavor booster.
  • 2 teaspoons curry powder Key spice that marries everything.
  • 7 oz fresh crab meat Fresh is best!
  • celery leaves and sliced stalk, plus extra for garnish Adds freshness and crunch.
  • julienned red chilies or bell pepper, optional garnish For color and heat.
For Serving
  • Jasmine rice The perfect bed for this rich curry.
  • prik nam pla, optional condiment A sweet and sour sauce.

Method
 

Preparation
  1. In a bowl, whisk the Thai chili paste and chili oil to loosen the paste. Gradually add in about a tablespoon of the evaporated milk and mix until smooth.
  2. Stir in the rest of the evaporated milk, eggs, oyster sauce, fish sauce, and white pepper until well combined. Set aside.
Cooking
  1. Preheat your nonstick skillet or wok over medium heat. Add the neutral oil.
  2. Sauté the chopped onion and garlic for about one minute until fragrant and the onion is tender.
  3. Sprinkle in the curry powder and stir for 5 seconds to infuse the oil and wake up the spices.
  4. Gently toss in the crab meat, stirring for about 10-15 seconds until heated through.
  5. Pour in the custard mixture and continuously stir until thick and creamy, but don’t cook it all the way through. Remove from heat.
Finishing Touches
  1. Stir in chopped celery and transfer the delightful mixture to a serving plate.
  2. Finish with julienned red chilies, celery leaves, and extra crab meat. Serve hot over jasmine rice, with prik nam pla on the side if desired.

Notes

Always use fresh crab for the best flavor. If you can’t find it, canned crab will work in a pinch; just ensure you drain it well. For the chili paste, look for brands that declare they are made with natural ingredients. This recipe is straightforward and forgiving. Don’t worry if you’re a new cook!