แกงปู

Origin

Kraing Pu is a traditional dish from southern Thailand, particularly in Phuket, Krabi, and Pattani provinces, which boast abundant fishing resources and marine wealth. The preparation of Kraing Pu began with using freshly caught local crabs, cooked with a time-honored spice paste passed down through generations.

Characteristics and Flavor

Kraing Pu has a golden yellow color from coconut milk and the spice paste. It emits a fragrant aroma from galangal, lemongrass, kaffir lime leaves, and dried chilies. The flavor is rich, spicy-hot, sweet and creamy from the coconut milk, complemented by fresh, sweet crab meat that melts in your mouth. The spiciness gradually becomes familiar as you continue eating.

Ingredients

• 1 whole sea crab (or 400 grams crab meat)
• 1 large bottle fresh coconut milk
• Crab curry paste (dried chilies, galangal, lemongrass, kaffir lime leaves, garlic, shallots)
• 2 tablespoons fish sauce
• 1 teaspoon palm sugar
• 5 torn kaffir lime leaves

Serving Method

Serve hot with steaming white rice or sticky rice. Optionally garnish with fresh vegetables such as pickled mustard greens or stir-fried long beans.

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