Jay Fai’s Phoo Pad Phong Karee ปูผัดผงกะหรี่

Jay Fai's Phoo Pad Phong Karee ปูผัดผงกะหรี่

Jay Fai's stir fried crab with yellow curry powder and egg from Bangkok's Michelin starred streetside eatery.
Chef Supinya Junsuta
Restaurant Jay Fai
Cuisine Thai
Servings 3


  • 400 g Jumbo Lump Crab Meat
  • 4 Eggs
  • ½ Medium Yellow Onion Quartered and Separated
  • 7 Scallions or Chinese Celery* Cut Into 2 inch Long Pieces
  • 2–3 Large Fresh Red Chifa Chilis** 1–2 Thickly Sliced Diagonally and 1 Minced
  • 3 Garlic Cloves Minced
  • 8.5 g Yellow Curry Powder*** (1 tbsp + 1 tsp)
  • 120 ml Evaporated Milk
  • 15 g Chili Paste with Soya Bean Oil (1 tbsp)
  • 6 g Sriraja Panich (1 tsp – Optional)
  • 11 g Thai Light/Thin Soy Sauce (2 tsp)
  • 30 g Thai Fish Sauce (2 tbsp – Optional)
  • 36 g Thai Oyster Sauce (2 tbsp)
  • 8.5 g Sugar (2 tsp)
  • 5 g Chili Oil (1 tsp)
  • Vegetable Oil
  • Fresh Cilantro/Coriander ("Chinese Parsley") For Garnish, Omit if Using Chinese Celery


  • In a bowl whisk the eggs until airy.
  • Add the chili paste, evaporated milk, ⅔ of the curry powder, sriraja panich (optional), light soy, sugar, fish sauce (optional), and oyster sauce and whisk until combined and the sugar and chili paste have dissolved.
  • In a wok over medium high heat, add ~14 g (~1 tbsp) vegetable oil and, once hot, stir fry the garlic and minced chili.
  • Add in the onions, chili peppers, chinese celery (if using), and remaining curry powder and sauté until softened.
  • Add the crab, stir to combine for 1 min, and then reduce heat to medium-low.
  • Add the egg mixture and chili oil and toss to combine.
  • Once the egg mixture is half cooked, turn off the heat, addthe spring onions, stir to combine.
  • Plate and garnish with cilantro.


*Jay Fai typically uses Chinese celery in the dish, which needs to be cooked with the onions and chilis. If using Chinese celery, omit the scallions and cilantro.
**Large red chifa chilis are known as Goat's Horn Peppers. Bird's eye chilis are not typically used in this recipe.
***Any high-quality curry powder will work.