[caption id="attachment_5516" align="alignleft" width="150" caption="Bu Pad Phong Kari"][/caption]
Bu Pad Phong Kari is traditionally an authentic dish from the Thai cuisine which literally means stir fried crab meat with curry powder. It is a simple recipe with delicious unique flavor that many people in Thailand love so much that it’s an addiction.
Crabs are exceptionally cooked with passion in Thai food, hence if you love eating Thai food than you will surely like this dish. It is always best using fresh crab meat for preparing the Bu pad phong kari in which the Thai curry powder is the main flavoring that gives a nice aroma, subtle taste and exotic flavors.
The Bu pad phong kari is mildly curried dish which is usually served as a counterpoint to a more intense curry or garlic dish. Traditionally this dish is prepared with crab claws or with crab meat (optional you can also use a mixture of crab meat and shrimp). Since this dish is an authentic Thai dish and is eaten with chop sticks, hence it is better to remove the meat from the claws as this makes it easier for the spice flavors to penetrate into the meat and easier to eat the food. Traditionally the Bu pad phong kari is served with the usual Thai table condiments. As this is an excellent tropical seafood dish, it can be served hot or chilled.
Thai cuisine gives prominence on lightly prepared dishes with strong aromatic flavors. It is known for being spicy and the balance of five important fundamental taste senses in each dish or the overall meal that includes hot (spicy), sour, sweet, salt and bitter (optional). In most of the countries the food is enjoyed as the way it is cooked but in Thailand it is free that you can add anything in your dish as much as you want. For Thais, the condiments which you see in restaurants and food stands are as much as important to the food, especially for noodle dish. The four common condiments for noodle dish are sugar, fish sauce, chili vinegar and ground dried chili pepper. Few of the most popular Thai dishes are Tom Yum soup, Nam Prik Narok, Thai Chicken, Tom Kha Gai and Veg Thai Curry.
It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region).
For preparing this delicious and exotic Bu pad Phong kari, firstly heat some oil in a wok and stir fry some garlic and onions. Add the fish stock, soy sauce and fish sauce and mix well. Add in the crab meat and stir fry the crab until nearly cooked. Then add the remaining ingredients.
Line a serving dish with lettuce and pour the crab mixture over it and garnish with freshly chopped coriander leaves, lime leaves and slices of cucumber. If you are using crab claws, then steam the crab claws first and then combines with the remaining ingredients separately and reduces them to form a dipping sauce.
This dish is of course served with the usual Thai table condiments and you may prefer to particularly add a spoonful of prik dong (red chilies in vinegar) to it. Serve hot, at room temperature or chilled.
Bu pad phong kari is an excellent dish, aromatic in flavors and exotic to taste. Do try making this recipe and enjoy the taste. Click on the link for detailed recipe at:
Prik dong is a very simple sauce that adds flavor to any dish. Thai curry powder is one of the most important ingredients in preparing this dish. It has a wonderful aroma and unique to taste.
The taste, texture and nutritional benefits of crab meat make it a versatile delicacy used in a wide variety of dishes like salads, soups, pates, starters, or served as a main course. Crabs are a sweet and succulent delicacy that is extremely popular universally. There are a variety of edible crabs which includes the Blue crabs (are small crustaceans found along the Atlantic coast; they are particularly valued for their soft-shell phase, when they can be eaten shell and all; Dungeness crabs (are large and meaty, they are found on the Northwest coast); King crabs (have most of the meat in their legs rather than their claws. They can grow up to six feet across); Stone crab (found in Florida and Texas, are sold fresh, cooked, and frozen) or the Red crabs (are small, meaty crustaceans that live along the continental shelf).
Universally crab meat is considered a delicacy. Nutritionists say that crab meat is nutritionally good as it is high in vitamins and high quality proteins and amino acids. It is also rich in minerals such as calcium, copper, zinc, phosphorus and iron, while having lower levels of fat and carbohydrates. Crab is a good source of omega-3 fatty acids. Crab is a good source of lean protein. This makes it an excellent high protein alternative for the athlete or body builder who doesn't want to eat fish. It a good seafood choice for the whole family and is considered to be the safest forms of seafood in terms of mercury levels.