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    Home » Recipes » Main meals

    Vegan Crab Curry {Gaeng Pu Jay}

    28th June 2023 by Jamie Raftery 4 Comments

    JUMP TO RECIPE

    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. 

    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 Mushrooms 
    • Silken Tofu 
    • Betel Leaves 
    • Vegan Fish Sauce 
    • Coconut Sugar 
    • Coconut Milk 

    To Serve: 

    • Vermicelli 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
    • Saucepan 
    • Strainer 
    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. 

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

    📋 Recipe

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

    Vegan Crab Curry {Gaeng Pu Jay}

    Jamie Raftery
    Betel leaf curry with lion’s mane mushroom and tofu 
    5 from 3 votes
    Print Pin Save Go To Collections ShopGo to List
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Difficulties Intermediate
    Course Main Course
    Cuisine Thai
    Servings 4 small portions
    Calories 303 kcal
    Allergens Gluten free, Grain free, Nut free, Sesame free, Vegan

    Equipment

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

    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
    Prevent your screen from going dark while cooking

    Instructions
     

    • Assemble all ingredients

    Prepare curry paste

    • 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.
    • Add garlic and onion and keep pounding until the paste gets fine.
    • Add soy bean paste or miso paste and pound until smooth.

    To cook the curry

    • 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.
    • Heat up the saucepan with some oil on medium heat.
    • Fry the curry paste gently until fragrant.
    • Add coconut milk and bring it to boil.
    • Season with vegan fish sauce or soy sauce, pink salt, and coconut sugar.
    • Add betel leaves and simmer for 5-8 minutes.
    • Adjust the flavor to your preference then add the pre-cooked lion’s mane mushrooms and keep cooking for another 3 mins.
    • 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

    • In the pot add water and bring it to boil.
    • Add vermicelli and cook for 2 mins
    • Rinse and strain the water out from vermicelli.

    To serve

    • Place noodles onto a wide plate and pour the curry into a bowl and serve it together.
    • Enjoy!

    Nutrition

    Nutrition Facts
    Vegan Crab Curry {Gaeng Pu Jay}
    Serving Size
     
    200 g
    Amount per Serving
    Calories
    303
    % Daily Value*
    Protein
     
    7
    g
    14
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    3
    g
    13
    %
    Fat
     
    12
    g
    18
    %
    Sugar
     
    8
    g
    9
    %
    Sodium
     
    1008
    mg
    44
    %
    Potassium
     
    299
    mg
    9
    %
    Vitamin A
     
    3
    IU
    0
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B2
     
    0.05
    mg
    3
    %
    Vitamin B3
     
    0.4
    mg
    2
    %
    Vitamin B5
     
    0.1
    mg
    1
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.003
    µg
    0
    %
    Vitamin C
     
    3
    mg
    4
    %
    Vitamin E
     
    0.1
    mg
    1
    %
    Vitamin K
     
    1
    µg
    1
    %
    Calcium
     
    106
    mg
    11
    %
    Copper
     
    0.4
    mg
    20
    %
    Folate
     
    12
    µg
    3
    %
    Iron
     
    4
    mg
    22
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    83
    mg
    21
    %
    Phosphorus
     
    56
    mg
    6
    %
    Selenium
     
    4
    µg
    6
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Alkalising, Anti-inflammatory, Detox, Skin food, Weight management
    Did you make this recipe?Tag @the_holistic_chef on social media and hashtag it #holisticchefacademy
    phuket-style-vegan-curry-with-lions-mane-mushrooms

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    Reader Interactions

    Comments

    1. BREDA

      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

        June 28, 2023 at 11:22 pm

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

        Reply
    2. Paul Arnott

      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

        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

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    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef Academy to focus on the nutritional aspects of food.

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