Phat Pak Pongaree: Egg and Curry Powder

Phat Pak Pongaree: Egg and Curry Powder

Phat Pak Pongaree: Egg and Curry Powder

Phat Pak Pongaree is unique in Thai cuisine because it is considered a ‘curry’ dish but is not made with a curry paste or coconut milk, as traditional curries are.

This curry dish uses a ‘dry curry powder’ and ‘fresh milk’ as replacements. A traditional recipe calls for crab meat or another type of seafood, but the following recipe is for a ‘Phat Pak Pongaree’, or ‘Fried Vegetable and Egg Curry’.

This dish has become my favorite street vendor breakfast, which costs roughly 45 baht, or $1.50. Upscale restaurants however, serving this dish with crab meat, can charge upwards of 600 baht, or $18.00.

What You Need: Makes 1 Serving

1 Egg
1/4 cup Milk
1/2 White Onion
1 medium Carrot
1/2 cup chopped Spring Onion
1/2 cup Thai Celery, using the thin stems and the leaves (regular celery if Thai celery is not available)
2 cloves Garlic
1 tsp  dry Yellow Curry Powder
1 Tbsp Chili Oil
2 tsp Oyster Sauce or Vegetarian Oyster Sauce
1 Tbsp Soy Sauce (Healthy Boy is a preferred brand)
1/4 tsp White Pepper Powder
1/2 tsp Sugar
Coconut Oil for frying
1/4 cup Vegetarian Broth to de-glaze
Chopped Thai Chili, optional for spice

Any vegetables of your choice for a vegetarian option (tofu, peppers, broccoli, cauliflower, mushrooms, snap peas, etc.)
a choice of Crab Meat, Shrimp, Scallops, Chicken, or Pork for a meat option

Directions for Phat Pak Pongaree

1. First make the sauce by whisking the following ingredients together in one bowl; egg, milk, yellow curry powder, chili oil, oyster sauce, soy sauce, white pepper powder, and sugar.

2. Slice garlic, chop onion into roughly 1 inch chunks, chop carrot into roughly 1/4 inch slices, and chop spring onion and celery into small pieces.

3. Heat a wok or frying pan with a small amount of coconut oil over high heat. First add garlic, then carrot and onion. Fry for roughly 2 minutes with high heat.

4. Add your vegetarian ingredients or your meat ingredients and fry to desired texture.

5. Add sauce, and stir continuously so the egg cooks and the sauce spreads out over other ingredients. Add 1/4 cup broth to de-glaze if necessary.

6. Add Thai celery, spring onion, and Thai chilies. Stir and fry for 1 minute.

7. Serve with white or brown rice (optional)

Phat Pak Pongaree, or Thai Egg Curry
Phat Pak Pongaree

Watch how to make this dish and three others in the video below of my Thai Cooking Class



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