Poo Phad Pong Karee

Ingredients
• 50g curry powder
• 50g onion
• 30g spring onions
• 30g celery
• 1 egg
• 200g blue crab
• 50g red chili peppers
• 150ml condensed milk
• 20ml palm oil
• 50ml soy sauce
• 20ml 'Mae Pranom Brand' chili oil
• 30g white sugar

Method
Take the fresh crab and deep fry for one minute. Take out and allow to cool. Take the legs off the crab and cut the body in half. Cut the vegetables into 2cm pieces except spring onions and celery; reserve these for garnish.

Place a wok on the burner at high heat. Add the oil and vegetables and cook for two minutes, stirring the vegetables with spatula.

Add the curry powder and white sugar and cook for one minute, continuously stirring, then add the egg, chili oil, and condensed milk. Add the crab and the remaining ingredients. Cook for another minute. Place in a bowl and garnish with the spring onion and celery. Serve with jasmine rice and Thai condiments.