Makan Time in Singapore


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 flavours
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 chili, if not available use green bell
peppers or canned jalapenas to taste.


1 cup of crab meat 

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

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 chilis in
vinegar) to it.

As always with this type of tropical seafood dish, you can serve it hot,
at room temperature, or chilled.
Special thanks to - Muoi Khuntilanont.