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Thai Curry Crab Stir Fry

A delightful combination of fresh crab meat and a creamy, spicy sauce, this Thai Curry Crab Stir Fry is quick to prepare and full of flavor, making it the perfect comfort food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Custard Mixture
  • 1 Tablespoon Thai chili paste (nam prik pao) Brings a sweet and spicy flavor.
  • 1 Tablespoon Thai chili paste oil (or another chili oil) Adds depth of flavor.
  • 1/4 cup evaporated milk or coconut milk Coconut gives a more authentic Thai flavor.
  • 3 large eggs For a rich custard-like texture.
  • 1 Tablespoon oyster sauce Provides umami taste.
  • 1 Tablespoon fish sauce Adds salty depth.
  • 1/2 teaspoon ground white pepper For a subtle kick.
Main Ingredients
  • 1 Tablespoon neutral oil Grapeseed or canola oil recommended.
  • 1/4 onion diced (preferably sweet onion) Sweet onions caramelize beautifully.
  • 3 cloves garlic, chopped Enhances flavor.
  • 2 teaspoons curry powder High-quality powder for vibrant flavor.
  • 7 oz fresh crab meat Fresh is best, canned works in a pinch.
Garnishes & Servings
  • Handful Celery leaves and stalks, thinly sliced Adds crunch and freshness.
  • As needed Optional garnish: julienned red chilies or bell pepper For visual appeal.
  • As needed Jasmine rice Serves as a bed for the stir fry.
  • As desired Prik nam pla (optional condiment) For those who love extra kick.

Method
 

Preparation
  1. Whisk together the chili paste and chili oil in a bowl. Add about a tablespoon of evaporated milk to loosen and eliminate any lumps.
  2. Combine the remaining evaporated milk, eggs, oyster sauce, fish sauce, and white pepper. Whisk until smooth.
Cooking
  1. Heat a nonstick skillet or wok over medium heat and add neutral oil.
  2. Sauté the onions and garlic until fragrant but slightly crunchy, about 1 minute.
  3. Stir in the curry powder for about 5 seconds to let it infuse into the oil.
  4. Add the crab and gently toss for about 10-15 seconds until warmed through.
  5. Pour in the custard mixture and stir continuously until thickened but slightly undercooked, around 2-3 minutes.
  6. Remove from heat and fold in the celery leaves and stalks.
Serving
  1. Transfer to a serving plate, garnish with julienned chilies and additional celery leaves if using.
  2. Serve over jasmine rice and offer prik nam pla on the side.

Notes

For a spicier kick, add more chili paste or even a fresh Thai chili. Leftovers can be stored in an airtight container for up to 2 days in the refrigerator.