Kore pou gali Stir-fried yellow curried crabs

Kore pou gali Stir-fried yellow curried crabs

Kore pou gali Stir-fried yellow curried crabs

This seafood curry is a stir-fry rather than the more usual stewed dish. The fierce

cooking heat elevates the aromas of the herbs and spices, caramelizing their

natural sugars and intensifying the overall flavor of the dish. Kore Pou Gali is

prepared using small, rice-paddy-raised freshwater crabs, but any small crabs will

do as long as they are halved or quartered to allow the curry flavors to mingle with

the natural juices of the crabmeat. The dish is a perfect appetizer or light lunch

served with steamed sticky rice and pickled vegetables (p283). As with many

laotian foods, this can be served at room temperature and eaten with the hands.

Some lao cooks make this curried crab using only Indian curry powder; others use

a fresh curry paste such as the one called for here; and still others combine the

two. These approaches betray the cultural underpinnings of laotian food. Equally

delicious stir-fries can be made using cut-up lobster, clams, or mussels.

ingredients

method

Heat the oil in a wok over high heat and stir-fry the curry paste for about 5 minutes or until golden

and fragrant. Add the curry powder, if using, and stir-fry to blend well.

Reduce the heat to moderate and add the pieces of crab, tossing them to coat each piece with the

curry paste. Cover the wok and cook for 5 minutes. Toss the crabs again and cook, covered, for a

further 5 minutes.

Transfer the crabs to a serving platter and garnish with the green onions.