[Thai Food] Egg Crab Curry with Seepweed Leaf (Gang Kua Pu Kai Bai Cha Kram)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

crab meat

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is more affordable.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced garlic and chopped onion; sauté until fragrant and translucent, about 2-3 minutes.

Stir in red curry paste and cook for another 1-2 minutes until the oil separates.

Pour in coconut milk and bring to a gentle simmer, stirring occasionally.

Add crab meat and cook until heated through, about 3-4 minutes.

In a bowl, beat the eggs and gently pour them into the skillet, stirring to combine.

Cook until the eggs are just set, about 2-3 minutes; avoid overcooking.

Add seepweed leaves and cook until wilted, about 1-2 minutes.

Season with fish sauce, sugar, lime juice, salt, and black pepper to taste.

Garnish with chopped green onions and sliced chili peppers before serving.

Cooking Techniques

Spice Level:

Allergens