Thai · Dinner
Curry Shrimp Fried Rice
Goong Pad Pong Karee
A Bangkok stir-fried shrimp with curry powder and egg of head-on shrimp tossed in a wok with yellow curry powder, garlic, onion, and bell pepper, finished with whisked egg and spring onion over jasmine rice for a creamy mild plate.
$$
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
22gFat
52gCarbs
8gSugar
2gFiber
780mgSodium
185mgChol
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Instructions
1
Prep
Pat shrimp dry. Crush 10 garlic cloves, wedge 2 small onions, cut 2 small red bell peppers into 2cm pieces, slice scallion greens into 4cm pieces. Whisk 4 eggs in a bowl with 2 tbsp yellow curry powder, 1 tsp turmeric, 40ml oyster sauce, 20ml soy sauce, 10g sugar, and 60ml water until combined.
2
Saute
Heat 4 tbsp oil in a large wok or 12-inch skillet over medium-high heat for 30 seconds. Add crushed garlic and onion wedges, cook 90 seconds until garlic is fragrant and onion edges char golden brown.
3
Sear
Add shrimp and bell pepper to the wok over high heat, toss continuously 2 minutes until shrimp turn pink and curl, shells redden, and pepper softens slightly while retaining crunch.
4
Build
Pour whisked egg-curry mixture over shrimp, toss continuously over medium-high heat 60–90 seconds until egg sets in soft custardy curds clinging to shrimp and curry powder coats every piece.
5
Finish
Pour 120ml evaporated milk into the wok over low heat, stir 30 seconds until sauce turns creamy yellow-orange, remove from heat, scatter scallion across the top and plate over jasmine rice while steaming.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (16.9 oz) head-on shrimp
- 4 large eggs
- 2 tbsp yellow curry powder
- 1 tsp ground turmeric
- 2 small onions
- 2 small red bell peppers
- 10 garlic cloves
- 40ml (2 tbsp + 2 tsp) oyster sauce
- 20ml (1 tbsp + 1 tsp) light soy sauce
- 10g granulated sugar
- 120ml (1/2 cup) evaporated milk
- 2 scallions
- 4 tbsp neutral oil
- 60ml (1/4 cup) water
- 300g (10.6 oz) cooked jasmine rice