Poo Pad Pong Curry
Poo Pad Pong Kari (Thai: ปูผัดผงกะหรี่, English: Poo Pad Pong Kari) is a popular seafood dish widely enjoyed at restaurants and eateries throughout Thailand, especially in the capital city, Bangkok. It is primarily made by stir-frying crab meat with eggs and curry powder, resulting in a rich and creamy sauce that is characteristic of the dish. Like other Southeast Asian cuisines, it incorporates unique Thai seasonings and herbs, making it a flavorful dish favored by both locals and visitors. While its origins are subject to various theories, it is believed to have been devised in the late 1960s by a famous restaurant in Bangkok, from which its recipe spread and diversified into many variations.
- Taste Rating
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- Price
- 520 Baht
- Meal Date
- 5/5/2024
- Food Travel Log
- Trying the famous Thai dish, Pu Pad Pong Karee! Fluffy eggs and sea-flavored crab. The sweet, spicy richness makes me lick the plate! Eating heartily, the waitress asked, “Is it good?” with a smile. Now that I think about it, I ate like a dog. Researching, I found this dish originated from Somboon, founded in 1969! I want to go to Thailand again (whining like a dog).
AI Gourmet Analysis
Overview
Phu Phat Pong Curry (Thai: ปูผัดผงกะหรี่) is one of the most popular types of seafood curry in Thai cuisine. It is a stir-fried dish centered around crab (Phu), eggs, and curry powder (Phat Pong Curry). The name is derived from "Phu" (crab), "Phat" (to stir-fry), and "Pong Curry" (curry powder). This dish is a masterpiece where aromatic curry sauce, fluffy eggs, and the umami of fresh crab are harmoniously combined. While it is served in restaurants throughout the Kingdom of Thailand, it is widely believed to have originated at "Somboon Seafood," a renowned restaurant in Bangkok founded in 1969.
Origin and Development
Phu Phat Pong Curry is a relatively recent invention in Thai cuisine, having spread rapidly from the latter half of the 20th century, particularly in the capital city, Bangkok. It is said to have been created by Somboon Seafood (Somboon Seafood) in 1969, and quickly gained a reputation among foreign tourists and epicureans within Thailand. Along with its rising popularity, other famous restaurants introduced their own variations, and today, it is widely available across Thailand and in Thai restaurants worldwide. Since it was first served at Somboon, there remains a strong emphasis on sticking to the original recipe and tradition.
Characteristics and Preparation
The main feature of Phu Phat Pong Curry is the abundant use of crab meat, a rich and mild sauce made with curry powder and milk or evaporated milk (unsweetened condensed milk), and the smooth texture of the eggs that bind it all together. The following are its primary ingredients:
| Main Ingredients | Role/Characteristics |
|---|---|
| Crab (with or without shell) | Main source of ocean flavor and umami |
| Curry powder | Exotic aroma and vibrant yellow color |
| Eggs | Fluffy texture and mildness |
| Celery, onion | Accents in texture and aroma |
| Milk, evaporated milk | Depth and creaminess |
| Garlic, chili | Flavor and spicy kick adjustments |
| Oyster sauce, fish sauce | Enhance umami and saltiness |
Often, soft shell crab (freshly molted crab) or shelled crab meat is used, and it is sometimes cooked with the shell or bones. The crab is stir-fried in a hot wok, then curry powder, various seasonings, and milk are added. After that, beaten eggs are introduced and quickly cooked to achieve the signature fluffy, creamy texture. Some versions are spicier, using chili oil or chili peppers.
Serving and Eating Style
Phu Phat Pong Curry is usually served with rice. The white rice perfectly absorbs the curry’s umami and aroma as well as the richness of the eggs, creating a well-balanced flavor. It can also be enjoyed by pouring the dish generously over the rice.
Variations
At renowned restaurants in Bangkok, it is popular to serve the dish with soft shell crab, which has just molted. The spiciness of the curry sauce varies by restaurant, ranging from mild to hot. In recent years, alternative versions have appeared that use shrimp or squid instead of crab, with the dish undergoing unique evolution at Thai restaurants around the world.
About Savoey Restaurant
The “Savoey Restaurant” featured in this tasting is known as one of Bangkok’s representative seafood restaurants, and it enjoys great popularity among tourists. Among its extensive seafood menu, Phu Phat Pong Curry is a classic, made with lavish amounts of fresh crab. A single plate allows diners to savor both the richness of Thailand’s seas and the delicacy of Thai cooking.
Cultural Significance and Globalization
Thanks to its unique nature and approachable flavor, Phu Phat Pong Curry has become one of Thailand’s signature seafood dishes. Many tourists visiting Thailand enjoy it as a local specialty, and it has firmly established itself as a luxury menu item at Thai restaurants abroad. While it can be recreated at home in Thailand, there is also a strong culture of seeking out specialty restaurants for authentic flavor. Phu Phat Pong Curry is highly regarded by connoisseurs worldwide as a dish that brings together a fusion of diverse ingredients, textures, and flavors.