Stir-Fried Crab Meat with Curry Powder and Eggs
(เนื้อปูผัดผงกะหรี่ ; neuua bpuu phat phohng garee)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman

Stir-fried crab meat with curry powder and eggs - neuua bpuu phat phohng garee – เนื้อปูผัดผงกะหรี่Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking.

Here is a delicious and simple exception – Stir-fried crab meat in curry powder, milk and eggs – A popular Thai seafood recipe which is unique in its use of commercially available curry powder.


The dish was first created by  Teochew Chinese chefs in the numerous Chinese restaurants in Bangkok who used to cater to  the working class of Thai-Chinese immigrates, that came to the Kingdom from the Guangdong province in the southern coast of China.


Stir-fried crab meat with curry powder and eggs Recipeสูตรทำเนื้อปูผัดผงกะหรี่
Here is a delicious and simple exception - Stir-fried crab meat in curry powder, milk and eggs - A popular Thai seafood recipe which is unique in its use of commercially available curry powder.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Cuisine Thai
Servings 3


  • 300 gr steamed crab meat
  • 1 tablespoon garlic crushed and roughly chopped
  • 1/2 tablespoon ginger finely chopped
  • 1 teaspoon ground white peppercorns
  • 1/4 cup fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง) thinly julienned
  • 1/3 cup spring onions cut into 2.5 cm (1″) strips
  • 1 tablespoon chili jam oil See page 46 (for garnish)
  • 2 tablespoons natural taste cooking oil

Season with:

  • 1 1/2 tablespoons light soy sauce
  • 1/2 tablespoon oyster sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon granulated sugar
  • pinch of salt
  • 2 tablespoons stock or water

Egg mix:

  • 2 large eggs
  • 1 tablespoon curry powder
  • 1/4 cup evaporated milk
  • 1 tablespoon chili jam


  • Mix all the seasoning ingredients; set aside.
  • Mix all the egg mix ingredients; set aside.
  • In a pestle and mortar, pound the garlic, ginger and ground white peppercorns to a smooth paste.
  • Place a well-seasoned wok over medium-high heat. When the wok is hot, pour in the oil followed by the garlic-ginger paste. Stir fry quickly until fragrant. Add the red chilies and spring onions, followed by the seasoning sauce. When the seasoning sauce thickens, add the egg mix. Allow the egg mix to cook until the egg starts to form; gently scramble the eggs. Add the crab meat and gently mix. Cook until almost dry, and drizzle the chili jam oil over it.
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7 comments… add one
  • Avatar Chowhound Sep 9, 2009, 12:36 pm

    Hi Hanuman,

    I am Pinaygourmet from Recipezaar a.k.a Chowhound on Blogger. I’ve seem a lot of your video tutorials and you do a great job. They are beautifully done and really helpful particularly for newbie cooks like me.

    Next to the beautiful food photos, what I find really interesting are the traditional Thai kitchenware that you use for your mis en place. Do you know of any store, on-line or not where I might be able to buy them i.e. your wooden platters and coconut milk container?

    Thank you very much.

    • Avatar Hanuman Sep 9, 2009, 4:57 pm

      hi Pinaygourmet, thank you for the kind note. The utensils I am using are part of my personal collection of olds and new utensils. i am visiting a lot of antique shops and small markets and shops to treasure hunt them….. so i am afraid there is no one source which you could find them online…… now, of course you can find new stuff online, to be honest, i have never looked for that kind of stuff online….


  • Avatar Chowhound Sep 13, 2009, 3:43 am

    Thank you Hanuman, your blog is really beautiful though. I’ve just used some of your technique in making the curry (slowly incorporating the coconut milk and adding the fresh herbs at the last minute) they actually work. The curries I’ve made are more aromatic and I’m really happy with the result.

  • Avatar greenmile Oct 28, 2009, 4:19 am

    Hi, just wanted to tell you that the deep fried Pomfret looks great, I recently visited India, where my parents are originally from, and we went to a resturant that served Pomfret. Some of the best fish that I’ve had the pleasure of eating. I can’t wait to try your recipe, although, I will have to use either flounder or Red Snapper. I just don’t know where to get Pomfret here in the States.

    thanks again

  • Avatar gt Apr 30, 2011, 10:18 am

    Hello Greenmile,

    First, a huge Thank You and heartfelt Namaste to Hanumanji, truly Mahavir, for the extraordinary organization, clarity and effort evident to convey Thai cooking to the world.

    Silver & Black pomfret are easily available frozen with Indian & Bangladeshi fishmongers/large grocery stores in areas like New York City [esp.Brooklyn], Edison, NJ, Chicago, Dallas, Sunnyvale, CA, and wherever there are large Asian populations, e.g. Eden Center at Falls Church, VA.

    Chinese & Korean fishmarkets/groceries often carry pomfrets or can order them for you.

    The American POMPANO, caught near Florida, is [in my opinion] a fresher, meatier and tastier substitute for all pomfret. Do try it. Also the LIONFISH, if you can find some. Why not experiment with monkfish as well? As an Indian aphorism suggests, when in Rome do as the Romans do.

  • Avatar Eva Aug 17, 2012, 1:29 pm


    Thank you so much for the video on cooking the shrimp curry. I have cooked shrimp curries many times before, and upon seeing your video, I can now do a better presentation.

    Also, I was so inspired that I will use this recipe using squid as the main ingredient the next time we have a family get-together. (I belong to a very large family and extended families, and they always look forward to the dishes that I bring to the parties, some of them are your recipes.)

    Thank you,


    • Avatar Hanuman Aug 18, 2012, 4:54 am

      thank you for the kind note Eva

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