こしょう屋さんのクラフトタイカレー

■ Stir-Fried Crab Curry [Poo Pad Pong Curry]

“Poo” means crab, “Pad” means stir-fry, and “Pong Curry” refers to curry powder.
Originally, this dish was nothing more than stir-frying crab with curry powder.
For our version, we use fresh Japanese blue swimming crab from Tokyo Bay, and top it with soft-shell crab that can be enjoyed whole, shell and all.

Staying true to the classic recipe, we stir-fry aromatic vegetables with our house-made curry powder, then gently bind the crab’s rich flavor with our original egg mixture.
The finishing touch is a drizzle of “Aka-abura” (red oil), the fragrant surface oil skimmed from our house-made chili-in-oil.

■ Yum Woon Sen (Spicy Glass Noodle Salad)

A refreshing, iconic Thai salad made with glass noodles.
“Yum” means “to mix” in Thai, and this dish is just that—a vibrant toss of fresh vegetables and seafood or meat, mixed quickly with a punchy, spicy fish sauce-based dressing.

It’s light, oil-free, and packed with herbs, making it a healthy yet flavorful choice.
Though simple in appearance, its layers of flavor capture the essence of Thai cuisine.
Yum Woon Sen is widely regarded as one of Thailand’s most representative salads.

For this dish, we use wild-caught “Mexican Brown” shrimp, known for their rich natural flavor, and authentic Thai glass noodles.
The dressing is our own recipe, made with care using 24-hour aged Thai fish sauce, fresh Japanese garlic, and Thai lime (manao), offering a refreshing acidity and complexity.

We source all vegetables fresh from Tsukiji Market and use premium Iwate Inaka pork for the ground pork topping.
Though traditionally served warm, we’re presenting it chilled this time for a crisp, refreshing experience perfect for warmer days.