The Best Value Seafood in Bangkok 🇹🇭 (insane crab curry)

If you are a seafood lover, you need to forget about GFI and head straight to Pael. Paesaw Khao Geng. Paesaw curry rice. Do me a favor, guys. If you love crab, this is the only place you need to come. This might be the best Khao Geng shop I've ever been to. So you've got some really interesting dishes here, like crispy pork with salted egg. Pad Maw Krab Kai Kim. Pad Cha Gob. Fried frog with Thai herbs. We've got Pak Ka Pao Kai Ban. Village chicken. Look, you can even see the little offal in there. Pak Ka Pao. Sweet pork. Poong Ka Tiam. Prawns with garlic. And look at the size of these prawns. Absolutely insane. Grouper fish. So deep fried grouper fish. Super, super meaty. Really one you should try if you haven't tried it and you love fish, especially meaty white fish. Deep fried prawn cakes. Some sort of soup. I'm guessing Tom Yum. Tom Yum Kha Moo. Tom Yum Kha Moo, really? So, oh, pork leg Tom Yum. Fish cakes, Thai fish cakes. And then what we've come for, the crab. Look at the size of this crab meat. Lump meat crab only from Champon. And we're actually gonna get this. When she makes it, we're actually gonna get this, which is the Pong Kale, curry powder crab. And then another big set of crab for the Bok Pa Pik. And this is the absolute legend herself. So you're looking at about between 150 to 200 baht on rice, which isn't the cheapest, but the price is very, very reasonable, if not cheap, when you compare it to the quality of the ingredients here. The only thing, there's not really anywhere to sit, but you can just grab it in a bowl, which I'm gonna do, and then just find anywhere to perch up next to this really lovely old town canal. So I'm just gonna start by frying off loads of garlic. And I mean loads of garlic. This smells incredible. So she's gonna get that garlic really, really crispy. Oh, ready for these giant prawns that are gonna go in. Look at this. Whoa. This is what I'm saying, guys. Different here. Salt, lots of it. Sugar. Lao Jin, Chinese cooking liquor. Oh. Little bit of chicken stock. A little bit of chicken stock. Look at that, you can see that's chicken stock. Oh, we'll have to get this as well. See, it's not just the ingredients, the amazing seafood she's using, it's also those little touches, like using the chicken stock instead of water, or instead of some powdered stock, she's using everything that she's made that day. Everything is handmade with care and precision, guys. Wow. Every last bit of that juice. Look at this. Beautiful. Right, and this. Curry powder, a bit of milk, some chilli oil, some salt, some sugar. And that is gonna go with this. She's adding a bit of chicken stock as well. So onions going in, got some Chinese celery going in, guys. We've got that mix of milk, chilli oil, salt, sugar. In with a bit more chilli oil. In goes that chilli oil. Look at the colour of this now, look. She's about to chuck in that beautiful lump meat crab. Oh my God. This is what we came for. She's not gonna waste a drop. Curry powder and garlic paste. This one? This one. I'm just completely, it just throws me off because she speaks English, and then I'm like, do I speak English or do I speak Thai? So I tried to speak Thai, but it didn't work. Oh, look at this. See, you can't sit down, but because I'm a VIP, I can sit here, look. I'm part of the family. You ready? Okay. Okay, okay, okay. Okay, so they're just doing the pork patty. Stir-fried crab with chilli. So I'm gonna have to wait now and get this as well. She said, do you want to wait? And I was like, eh, no. She went, you got it, you want to wait. She knows me well, I've been here a lot of times. This one's super simple, guys. Baymakod, kaffir lime leaves, or makrut lime leaves. Big red chillies. We've got orange chillies. Loads and loads of garlic, as you can see. Loads and loads of green chilli as well. She's just got loads. Look, now we've got some. So Karen chillies, mountain chillies. So four types of chillies, but actually, this actually isn't very spicy. And then just gonna go in with a little bit of salt and a bit of sugar. Simple. Let the crab talk. She uses a lot of salt, not so much fish sauce in here. Just really fresh aromatics, well-seasoned, fresh seafood. Right, in with some spring onions. This is super simple. Crab's already been steamed. It's just gonna be tossed and warmed back through. There we go. More spring onions. I'm now not getting the kong kratiam, but I'm just gonna get one, just to try them. Wow, got me some juice as well. Look at that, she got me the biggest one. Bit of juice. What is going on here, guys? Look at this. That's my hand, and my hand's pretty big. It's about a palm-sized prawn, smothered in garlic. Look at that. All right, look at the size of that. We've got to go for the prawn first. I don't even think I'm gonna be able to get this in my mouth. Do you know what? Sometimes if you get here a little bit later, same with anywhere, the prawns have gone a bit hard, but because this has just been cooked, it is absolutely cooked to perfection. Soft as you like, just cooked through, and the first flavor that I'm getting is that Chinese rice wine. Beautiful kind of like sherry kind of taste. Salty, and then after that, you just get hit with that caramelized sweet garlic. That is insane. All right, next up, we'll go for that bong kali. Look at the size of this crab meat. That is unbelievable. Stir-fried crab meat in curry powder. English curry powder, and I'm not trying to invoke some sort of memory of your childhood. I mean it's actual English curry powder from Northampton in England. Oh my God. Doesn't matter how many times I have this dish. Blows me away, especially when you get it fresh like that. You're hit with that. Very familiar, just generic curry powder taste, but what's not generic is it next to that sweet lump of crab meat. You got a real sweetness coming from the onions that are just cooked through. Really, really creamy from the evaporated milk, and then got that savory hit from the Chinese celery. Wow, that's crazy. If you want crab curry in Bangkok, this is quite literally the only place to come. All right, next up, stir-fried crab with chilli. And this one is just simplicity that is finest. Look at the size of the crab, as I keep saying. Oh my God. See, this one's all about the crab meat. This is where you can really taste just how fresh that crab is. Absolutely unbelievable. A lot of places are just getting their crab from macro. Not these guys. Jump on daily fresh crab. It's simple. I think you could give that to anyone. Anyone, and I have bought people down here, a lot of people down here, that said they don't eat crab. I'll go and I'll try it. It's almost like a really good piece of cod, like a really fat, really meaty pieces of claw meat. And it's simple. It's salty. It's a little sweet. Got that onion-y flavour coming through from the spring onions. And although she's put loads of different chillies in, all they're really giving you is flavour and a little bit of heat. This really isn't that spicy. One of the main complaints that I get from people about crab is that they don't want to pick the crab. And I hate cracking crabs. I've been spoilt in Thailand because it all comes shell-free. This is the best version of a shell-free crab I think I've ever eaten. Guys, if you don't listen to anything else on this whole list, please, please, please get yourself down to Ba L Hai So Khao Geng or Khao Geng Hai So. As always, links in the description.