Phoo Phad Phong Curry
Written by Blue Elephant
Your Thai Culinary Ambassador since 1980
Cooking time: 10 min
Serving: 2 people
September 10, 2020
Ingredients
• 100g BE Phad Phong Curry sauce (1 pack)
• 1 Tbsp VG oil
• 120g crab meat
• 1 free-range egg
• 1/2 onion (sliced)
• 1/3 whipping cream or coconut cream
• 2 stalks chinese celery (cut into 1•2 inch pieces)
• 2 stalks spring onions
• 1 serrano chili
• 1 Tbsp VG oil
• 120g crab meat
• 1 free-range egg
• 1/2 onion (sliced)
• 1/3 whipping cream or coconut cream
• 2 stalks chinese celery (cut into 1•2 inch pieces)
• 2 stalks spring onions
• 1 serrano chili
Cooking Steps
Step 1
Step 2
Step 3
Heat VG oil and pour the phad pong curry sauce with onions – Stir fry for 2 minutes
Add the whipping cream and the egg stirring until cooked through
Add the crab meat and remaining veggies. Stir fry until the crab is cooked through.
Serve hot with Thai jasmine rice on the side
Serve hot with Thai jasmine rice on the side
Cooking Steps
Step 1
Heat VG oil and pour the phad pong curry sauce with onions – Stir fry for 2 minutes
Step 2
Add the whipping cream and the egg stirring until cooked through
Step 3
Add the crab meat and remaining veggies. Stir fry until the crab is cooked through.
Serve hot with Thai jasmine rice on the side
Serve hot with Thai jasmine rice on the side
Chef s Tip
This stir fry can also we done with chicken. It is also a great sauce to make egg noodles stir-fry with meat or seafood.
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services
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