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28th June 2023 by Jamie Raftery 5 Comments

Vegan Crab Curry {Gaeng Pu Jay}

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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.

thai-vegan-crab-curry-served-in-a-bowl-on-banan-leaf

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-growing-in-grow-bags

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.

betal-leafs

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.ย 

vegan-crab-curry-paste

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

Vegan crab curry ingredients

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

To Serve: 

  • Vermicelliย Noodles
  • Crispy Garlic 
vegan-crab-curry-served0in-a-bowl

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
  • Saucepanย 
  • Strainerย 
crab-curry-paste-getting-pounded

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.ย 

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.ย 
  • Heat some oil in a saucepan over medium heat.ย 
  • Fry the curry paste gently until it becomes fragrant and releases its flavors.ย 
  • Add coconut milk to the saucepan and bring it to a gentle boil.ย 
  • Season the curry with vegan fish sauce or soy sauce, pink salt, and coconut sugar.
  • Stir well to combine.ย 
  • Add the betel leaves to the curry and simmer for 5-8 minutes, allowing the flavors to meld together.ย 
  • Taste and adjust the flavor according to your preference.
  • Add the cooked lion's mane mushrooms and continue cooking for another 3 minutes.ย 
  • Gently add the silken tofu to the curry and cook for another 2 minutes.
  • Once done, turn off the heat.ย 

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.ย 
  • Place the vermicelli on a wide plate and ladle the flavorful curry into a serving bowl.ย 
  • Garnish with crispy garlic for added texture and aroma.ย 
phuket-style-vegan-curry-served-in-a-bowl

What to serve with vegan crab curry

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

vegan-crab-served-with-noodles

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
vegan-thai-crab-curry-with-noodles

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!ย Remember to tag #holisticchefacademy when you recreate this recipe.

๐Ÿ“‹ Recipe

thai-vegan-crab-curry-served-in-a-bowl-on-banan-leaf
Jamie Raftery

Vegan Crab Curry {Gaeng Pu Jay}

5 from 4 votes
Betel leaf curry with lionโ€™s mane mushroom and tofuย 
Print Recipe Pin Recipe Add to CollectionGo to Collections
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings: 4 small portions
Course: Main Course
Cuisine: Thai
Calories: 303
Ingredients Equipment Method Nutrition

Ingredients
 
 

For the curry paste
  • 10 g Chili - dried Removed seeds and soak until soft
  • 5 g Pink salt
  • 5 g Turmeric root Cut into small pieces
  • 10 g Galangal Cut into small pieces
  • 20 g Lemongrass Cut into small pieces
  • 20 g Garlic Sliced
  • 30 g Onions Sliced
  • 10 g Soy bean paste or miso
For the curry
  • 200 g Lions mane mushroom
  • 600 g Coconut milk
  • 60 g Betel leaves
  • 150 g Silken tofu
  • 30 g Vegan fish sauce or soy sauce
  • 30 g Coconut sugar
To serve
  • 200 g Vermicelli rice noodles cooked
  • 5 g Crispy garlic

Equipment

  • Weighing scales
  • Chopping board
  • Chefs knife
  • Mortar and Pestle
  • Saucepan
  • Frying pan
  • Wooden spoon
  • Strainer
  • Serving bowl
  • Tasting spoon

Method
 

  1. Assemble all ingredients
Prepare curry paste
  1. Pound pre-soak dried goat chili together with pink salt first, when the chilies are broken apart into smaller pieces add turmeric, galangal, and lemongrass and keep pounding.
  2. Add garlic and onion and keep pounding until the paste gets fine.
  3. Add soy bean paste or miso paste and pound until smooth.
To cook the curry
  1. In the frying pan, saute the mushrooms with a splash of oil until golden brown and season with some salt. (Be careful not to overcook) set them aside.
  2. Heat up the saucepan with some oil on medium heat.
  3. Fry the curry paste gently until fragrant.
  4. Add coconut milk and bring it to boil.
  5. Season with vegan fish sauce or soy sauce, pink salt, and coconut sugar.
  6. Add betel leaves and simmer for 5-8 minutes.
  7. Adjust the flavor to your preference then add the pre-cooked lionโ€™s mane mushrooms and keep cooking for another 3 mins.
  8. Gently add silken tofu and cook for another 2 mins. When the betel leaves are cooked turn off the heat and prepare vermicelli to serve with curry.
Cook the noodles
  1. In the pot add water and bring it to boil.
  2. Add vermicelli and cook for 2 mins
  3. Rinse and strain the water out from vermicelli.
To serve
  1. Place noodles onto a wide plate and pour the curry into a bowl and serve it together.
  2. Enjoy!

Nutrition

Serving: 200gCalories: 303kcalCarbohydrates: 38gProtein: 7gFat: 12gSodium: 1008mgPotassium: 299mgFiber: 3gSugar: 8gVitamin A: 3IUVitamin B1: 0.1mgVitamin B2: 0.05mgVitamin B3: 0.4mgVitamin B5: 0.1mgVitamin B6: 0.1mgVitamin B12: 0.003ยตgVitamin C: 3mgVitamin E: 0.1mgVitamin K: 1ยตgCalcium: 106mgCopper: 0.4mgFolate: 12ยตgIron: 4mgManganese: 1mgMagnesium: 83mgPhosphorus: 56mgSelenium: 4ยตgZinc: 1mg

Tried this recipe?

Let us know how it was!
phuket-style-vegan-curry-with-lions-mane-mushrooms

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Comments

  1. BREDA says

    June 28, 2023 at 6:33 am

    5 stars
    Thank you, a delicious healthy recipe, very well detailed on how to prepare and great to know it's nutritional content.

    Reply
    • Jamie Raftery says

      June 28, 2023 at 11:22 pm

      Thank you Breda, hope you enjoy making this recipe! Jamie

      Reply
  2. Paul Arnott says

    August 21, 2023 at 1:49 am

    5 stars
    Looks lovely but too much effort for most home cooks! I'm here from Thairish channel on YT.

    Reply
    • Jamie Raftery says

      August 22, 2023 at 9:23 pm

      Hi Paul, welcome to our recipe blog. It's a complex recipe indeed! You will have to come to Phuket and we will cook it for you!

      Reply
  3. Jimmy says

    February 16, 2025 at 12:22 pm

    5 stars
    Beautiful recipe. The lions mane taste phenomenal in this curry sauce.

    Reply
5 from 4 votes (1 rating without comment)

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jamie-and-thara-operators-of-holistic-chef-academy

Hi, weโ€™re Thara & Jamie

Weโ€™re a Thaiโ€™rish chef duo based between our jungle kitchen studio in Phuket, Thailand, and a new culinary studio and permaculture farm weโ€™re developing in Galway, Ireland.

Together, we run the Holistic Chef Academy - a space for exploring healthy, wholesome, plant-based cuisine.

With our roots in Michelin-star kitchens and a shared passion for food as medicine - we create recipes, courses, and experiences that aim to educate, inspire, and empower.

Read more

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