ปูจ่า

Origin

Poo Jaa is one of southern Thailand’s traditional dishes, particularly from Surat Thani and Nakhon Si Thammarat provinces. This dish originated among fishing communities that used fresh sea crabs as a main ingredient to prepare a fiery, spicy curry—perfectly suited to the hot and humid climate of southern Thailand.

Characteristics and Flavor

Poo Jaa features an orange-red hue from coconut milk and curry paste, with fragrant notes of galangal, lemongrass, and kaffir lime leaves. The crab meat is soft and juicy, delivering a bold combination of spiciness, richness from coconut milk, and a tangy kick from lime. The heat builds gradually in your throat, making cold beer the ideal companion to cool down the spice.

Ingredients

1 kilogram fresh sea crab, 1 liter coconut milk, Poo Jaa curry paste (dried chilies, galangal, lemongrass, garlic, coriander root, kaffir lime leaves), 2 tablespoons fish sauce, 1 teaspoon granulated sugar, 1 lime, torn kaffir lime leaves

Serving Suggestion

Serve hot with steaming white rice, dipped in seafood sauce, or paired with a cold beer to balance the spiciness.

Want your menu to have descriptions like this?

Create Multilingual Menu Free →