Kaeng Khua Pu — Southern Crab Curry / แกงคั่วปู

Southern Thai coastal — the crab curry tradition is specific to the Gulf of Thailand and Andaman Sea coastal provinces

Southern crab curry is one of the most prized coastal preparations of Southern Thailand — mud crab (bpu mudh) or whole blue swimming crabs are cooked in a paste-and-coconut curry where the paste contains dried red chillies, lemongrass, galangal, kaffir lime rind, shallots, kapi, and fresh turmeric. The combination of crab shell, coconut cream, and Southern curry paste produces a sauce of extraordinary richness. Egg is added and stirred in to create a slightly emulsified, creamy consistency. The whole crab in the shell ensures all the crab fat (tomalley) and juices are incorporated into the curry during cooking.

Kaeng khua pu is the dish that makes Southern Thai coastal cuisine famous beyond Thailand — the combination of live crab, coconut cream, Southern paste, and egg in a single braise is one of the most complex and rewarding Thai cooking experiences.