Modu Recipes

Solo Cooking God Crami Pudong Curry

A homemade Thai-style curry recreating the authentic taste of a specialty restaurant, featuring sweet roasted crami topping in butter, caramelized onions, and a smooth milk-egg sauce.

🙋 Recommended for

  • ⭐ Those who want to enjoy Southeast Asian flavors at home with ease
  • ⭐ People looking to upgrade familiar O's curry into something more unique and sophisticated
  • ⭐ Families or those who prefer mild, creamy dishes without spicy heat

Ingredients needed 🛒1 servings

  • generous amount of crami (about 6–8 pieces)
  • 1 onion
  • 2 cups milk
  • 3 tablespoons curry powder
  • 0.25 tablespoon chicken stock
  • 1 egg
  • generous amount of butter (or vegetable oil)
  • 1 bowl rice

Recipe 🍳

  1. Set aside half of the crami as garnish, keeping them whole. Chop the other half finely for use in the curry.
  2. Heat generous butter or vegetable oil in a pan, then sauté the whole crami on both sides until golden brown. Press down gently to let the butter flavor penetrate fully, then set aside separately.
  3. In the remaining oil, add the finely chopped onion and cover with a lid. Cook over low heat until deeply browned and caramelized.
  4. Add the chopped crami to the caramelized onions and stir briefly to combine.
  5. Pour in 2 cups milk, 3 tablespoons curry powder, and 0.25 tablespoon chicken stock. Stir well to dissolve any lumps.
  6. Finally, add the beaten egg and continue stirring gently over low heat until the sauce thickens and becomes creamy, avoiding clumping.
  7. Serve warm rice in a bowl, top with the finished smooth curry, and garnish with the pre-roasted butter crami.
  1. Roast half the crami in butter until golden; finely chop the rest. Finely slice the onion.
  2. Sauté the onion until dark brown, then add chopped crami, milk, curry powder, chicken stock, and egg. Simmer gently until thickened.
  3. Place the cooked curry over rice and top with the roasted butter crami garnish.

Cooking tips 💡

  • Be patient when caramelizing the onion—cook until it develops a deep, rich brown hue to achieve its signature sweetness and depth of flavor.
  • After adding milk and egg, avoid high heat, as this may cause the sauce to curdle. Always stir gently over low heat to maintain a smooth, creamy consistency.

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