Do you know the No. 1 gourmet "Pappon Curry " that Japanese people want to eat when they go to Thailand (Source: HIS)? "Stir-fried curry with eggs" that combines ingredients such as shrimp, crab, and scallops. It's already been talked about among gourmet people!

When I looked it up as an ethnic lover, I found that Pappon Curry was sold by KALDI, Manjo Foods, and MUJI! When I compared the tastes, I enjoyed the deliciousness of each of the three parties. Please try what you are interested in!


First of all, KALDI's retort type "Sutai Phu Pap Pong Curry" (378 yen, tax included, same below). It is a pappon curry with crab (“Poo” in Thai). Prepare one egg separately.


Put the curry source (liquid) in a frying pan and heat it. Warm for about 1 minute until it becomes fluffy, and when the whole is boiling, add the beaten egg and mix quickly.



When the egg is half-boiled, it's done! Serve on a plate and you're done.


The spicy scent is appetizing! Ingredients include vegetables such as onions, peppers, garlic, and green onions, as well as crab meat and chili peppers.


When you eat a bite It will be spicy. The rich taste of the crab chases after it, and the crab flavor remains until the finish. The spiciness was the best of all the Pappon curries I ate this time. Recommended for those who want full-fledged spiciness.


Next, Manjo Foods' sauce type "Pappon Curry Sauce" (213 yen). Prepare your favorite ingredients such as shrimp and crab and eggs separately.


This time I made it with shrimp. Fry the shrimp that has been peeled and removed from the shell in a frying pan, and when the surface is browned, add the Pappon curry sauce. When it's simmering, sprinkle in the beaten egg and mix quickly to complete.





When I try to eat it, the spice and mild spiciness become addictive and the rice goes on! There is also a slight sweetness. In addition, Toro Toro's eggs add a mellow richness. Crab and curry go well, but the plump shrimp and curry go great together.




The last is MUJI's retort type "Curry Phu Pap Pong that makes the best use of the material" (500 yen). This is the easiest because you just warm it up and sprinkle it on rice.


Put it in boiling water, warm it for about 5 minutes, and put it on a plate filled with rice to complete it! It looks simple, but you can see plenty of onions and crab meat.



The feeling of crab the moment you put it in your mouth is amazing! The umami and fragrance of the gazami crab are insisted on in the modest spiciness. Perhaps because the spice is not too strong, I felt the crab flavor stronger than the Phu Pap Pong curry of KALDI. A taste that suits the Japanese tongue!


All of them can be made quickly in less than 5 minutes (except for the time to cook rice), and they are authentic and delicious, so if you keep them at home, they will be a strong ally on days when you don't have time to cook.