ปูผัดผงกะหรี่
อาหารทะเล • ไทย
เกี่ยวกับ Poo Pad Pong Kari
Stir-fried crab in curry powder and egg
How to Make Poo Pad Pong Kari (Traditional & Healthy Version)
Poo Pad Pong Kari is a classic Thai seafood dish that showcases the vibrant flavors of Thailand's culinary heritage. This sumptuous stir-fried crab in yellow curry sauce is beloved across Thailand, especially in coastal regions, for its creamy texture and harmonious blend of spices. The dish is characterized by tender chunks of fresh crab enveloped in a velvety, mildly spicy curry sauce, enriched with eggs, aromatic herbs, and sweet peppers. Its unique flavor comes from the use of Thai curry powder, fresh aromatics like garlic and celery, and a touch of evaporated milk for creaminess without excessive calories. Poo Pad Pong Kari is often enjoyed as part of a family meal, served alongside steamed jasmine rice. Its bright yellow hue and fragrant aroma make it an eye-catching centerpiece at any table. The combination of seafood protein and fresh vegetables makes this dish a great option for those seeking both authentic Thai taste and a balanced, health-conscious meal. Ideal for special occasions or a hearty lunch, Poo Pad Pong Kari brings the best of Thailand’s coastal cuisine to your home kitchen.
วัตถุดิบ(สำหรับ One generous portion with rice)
- 200 grams Fresh crab meat (Poo (ปู), picked and cleaned)
- 2 Eggs (beaten)
- 1/2 medium Onion (sliced thinly)
- 1/2 Red bell pepper (sliced)
- 2 Celery stalks (chopped)
- 2 Garlic cloves (minced)
- 2 teaspoons Thai curry powder (yellow curry powder)
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Evaporated milk
- 1 tablespoon Vegetable oil
- 2 Chopped scallions (for garnish)
- 1 tablespoon Fresh cilantro (for garnish) - ไม่จำเป็น
วิธีทำ
- 1
Prepare all ingredients: beat eggs, slice onion and bell pepper, chop celery and scallions, and mince garlic.
5 minutes
Have all ingredients ready before cooking for a smooth stir-fry.
- 2
Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add garlic and onion, stir-frying until fragrant.
2 minutes
Don’t let the garlic brown; just cook until aromatic.
- 3
Add red bell pepper and celery. Stir-fry until vegetables start to soften.
3 minutes
Keep vegetables slightly crisp for better texture.
- 4
Add the crab meat and gently toss to mix with vegetables. Stir in Thai curry powder and combine well.
2 minutes
Use gentle motions to avoid breaking crab lumps.
ทำไมเมนูนี้จึงดีต่อสุขภาพ
This Thai curry crab stir-fry is a healthy choice due to its lean seafood base, abundance of vegetables, and moderate use of heart-healthy oils. Whole ingredients and low-sodium sauces help reduce processed additives and sodium content. The dish is balanced in protein, healthy fats, and complex carbohydrates when served with rice, making it ideal for a wholesome, satisfying meal.
Poo Pad Pong Kari is packed with high-quality protein from crab, which is low in fat and rich in vitamins B12 and zinc. The inclusion of eggs provides additional protein, while the vegetables add dietary fiber and antioxidants. This dish uses minimal oil and opts for evaporated milk to keep saturated fat low, making it suitable for those watching their calorie intake. The use of fresh herbs and spices boosts the nutrient profile without adding extra calories.
เคล็ดลับ
- 💡Use fresh crab for the best flavor and texture, but pre-cooked crab meat works for convenience.
- 💡Do not overcook the eggs; a soft, custardy texture is ideal.
- 💡Serve immediately after cooking to enjoy the creamy sauce at its best.
การเก็บรักษาและการเสิร์ฟ
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to preserve the creamy texture. Not suitable for freezing due to eggs and seafood.
เหมาะสำหรับเสิร์ฟ: Lunch
ข้อมูลโภชนาการ
| สารอาหาร | ต่อ 100 กรัม |
|---|---|
| พลังงาน | 155.0 kcal |
| โปรตีน | 12.0 g |
| คาร์โบไฮเดรต | 8.0 g |
| ไขมันทั้งหมด | 9.0 g |
| ไฟเบอร์ | 0.0 g |
