Thai Bu Pad Phom Kari-Curried Crab Claws

This is a mild curried dish, usually served as a counterpoint to a more
intense curry or garlic dish. It can be prepared with crab claws, or with
a cup of crab meat, or a mixture of crab meat and shrimp. Since it is
often eaten with chop sticks, you might consider removing the meat from
the claws, as this makes it easier for the spice flavors to penetrate and
easier to eat the food. Thai curry powder (phom kari) is unlikely to be
available outside Thailand. Use a mild Indian curry powder instead. Prik
yuak is a sweet green chile; if not available use green bell peppers or
canned jalapeno to taste.

1 cup crab meat
1 tablespoon garlic, sliced thinly
2 tablespoons fish stock
1 teaspoon phom kari
1 tablespoon light soy sauce
a pinch of sugar
2 tablespoons fish sauce
2 tablespoons shallots, sliced thinly
2 spring onions (scallions/green onions), sliced
thinly
1 tablespoon julienned prik yuak

Heat some oil in a wok, and stir fry the garlic and onions. Add the fish
stock, soy sauce and fish sauce, and stir fry the crab until nearly
cooked, then add the remaining ingredients. Line a serving dish with
lettuce and pour the crab over it, garnish with coriander leaves, lime
leaves, and slices of cucumber. If using crab claws, then steam the crab
claws, and combine the remaining ingredients separately, and reduce them
to form a dipping sauce. This dish is of course served with the usual
Thai table condiments, and personally I like to add quite a bit of prik
dong (red chiles in vinegar) to it. As always with this type of tropical
seafood dish, you can serve it hot, at room temperature, or chilled.


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