Vegan Crab Curry {Gaeng Pu Jay}

Welcome to a culinary adventure with Vegan Crab Curry (Gaeng Pu Jay), our plant-based version of the classic Phuket crab curry. This delicious recipe combines fresh lion's mane mushrooms, silken tofu, and fragrant betel leaves in a creamy coconut curry.

History of Thai crab curry

Gaeng Pu, meaning crab curry in Thai, is a beloved Phuketian dish, known for its rich and spicy flavors.

In this vegan adaptation, we replace the crab with fresh lion's mane mushrooms, which offer a similar texture. By incorporating plant-based ingredients, we honor the essence of Gaeng Pu while making it accessible to vegans.

Lions mane mushrooms as a crab replacement

Introducing Lion's Mane mushroom, an incredible fungus renowned for its unique appearance and remarkable health benefits. With its elegant tendrils resembling the mane of a Lion, this extraordinary variety of mushrooms has captured the attention of both culinary enthusiasts and health-conscious individuals alike.

Revered for its potential cognitive and neurological benefits, Lion's Mane has been traditionally used in Eastern medicine for centuries. Recent scientific studies have shed light on its potential to support brain function, enhance memory, and promote nerve regeneration.

Whether enjoyed in culinary creations or consumed as a supplement, this awe-inspiring mushroom offers an innovative way to nourish both mind and body.

What are betel leaves?

Betel leaves, widely used in Asian cuisine, are heart-shaped leaves that add a distinct flavor and aroma to dishes. They are known for their refreshing and slightly peppery taste, enhancing the overall flavor impact In this recipe.

Betel leaves impart a unique element to the curry, complementing the other ingredients with their delicate yet vibrant presence. 

Vegan crab curry paste ingredients

• Dried Chili (seeds removed and soaked until soft) 
• Galangal (cut into small pieces) 
• Lemongrass (cut into small pieces) 
• Garlic
• Shallot
• Fresh Turmeric 
• Pink Salt 
• Fermented Soy Bean Paste (or miso paste)

Vegan crab curry ingredients

• Lion's Mane Mushrooms 
• Silken Tofu 
• Betel Leaves 
• Vegan Fish Sauce 
• Coconut Sugar 
• Coconut Milk 

To Serve: 

• Vermicelli Noodles
• Crispy Garlic 

Equipment you will need

You will only require basic kitchen equipment to make this recipe. You can use a blender or spice grinder for the curry paste if you do not have a mortar and pestle.

• Mortar and pestle (for the curry paste)
• Chopping board and chefs knife
• Frying pan
• Saucepan 
• Strainer 

How to make Thai vegan crab curry

Start by preparing the curry paste.

• Pound the pre-soaked dried chili with pink salt until they break into smaller pieces.
• Add galangal and lemongrass, and continue pounding.
• Then, add garlic and onion, and pound until you have a fine paste.
• Finally, incorporate fermented soybean paste or miso paste and pound until smooth. 

To cook the curry

• In a frying pan, cook the lion's mane mushrooms until they turn golden brown.
• Season them with a pinch of salt, ensuring not to overcook. Set aside. 
• Heat some oil in a saucepan over medium heat. 
• Fry the curry paste gently until it becomes fragrant and releases its flavors. 
• Add coconut milk to the saucepan and bring it to a gentle boil. 
• Season the curry with vegan fish sauce or soy sauce, pink salt, and coconut sugar.
• Stir well to combine. 
• Add the betel leaves to the curry and simmer for 5-8 minutes, allowing the flavors to meld together. 
• Taste and adjust the flavor according to your preference.
• Add the cooked lion's mane mushrooms and continue cooking for another 3 minutes. 
• Gently add the silken tofu to the curry and cook for another 2 minutes.
• Once done, turn off the heat. 

To cook the noodles

• In a separate pot, bring water to a boil.
• Add the vermicelli and cook for 2 minutes until tender.
• Drain and rinse the cooked vermicelli using a strainer. 
• Place the vermicelli on a wide plate and ladle the flavorful curry into a serving bowl. 
• Garnish with crispy garlic for added texture and aroma. 

What to serve with vegan crab curry

Serve your Vegan Gaeng Pu alongside the cooked vermicelli, allowing the noodles to soak up the delicious curry. The combination of creamy curry and tender vermicelli creates a harmonious balance of flavors and textures.

More Thai vegan recipes to cook

• Tom Yum Mushroom Soup
• Thai Coconut Soup
• Vegan Thai Green Curry
• Vegan Thai Red Curry
• Pomelo Salad
• Pad Si Ew Noodles
• Nam Prik Kapi Jay

Happy cooking chefs!

We hope you enjoy our Vegan Crab Curry / Gaeng Pu Jay experience and savor the captivating flavors of this plant-based twist on the Thai classic! Remember to tag #holisticchefacademy when you recreate this recipe.

📋 Recipe