Ibrahim Jabbari
A warming blend of dry curry powder and fresh crab makes phoo pad pong karee one of Thailand’s most popular comfort foods. Ingredients are stir-fried with onion and red pepper and then rounded out with a spoonful of soy sauce, a splash of oyster sauce and a dollop of chili paste. Eggs and milk are added at the end to bind everything together in a creamy, satisfying masterpiece. Most places prepare crab yellow curry with already-shelled crab meat, but don’t be surprised if you have to do the messy work yourself!
Try some of the best crab yellow curry at Lemongrass Thai Restaurant in Chiang Mai.
