Goong Pad Pong Karee | Creamy Thai Curry Shrimp

Rinse the jasmine rice, then cook covered in double the amount of lightly salted water for about 12-15 minutes, then leave covered to rest.

In a small bowl, mix the curried egg base: whisk the 2 eggs with the coconut milk, yellow curry powder, soy sauce, oyster sauce, and cane sugar until smooth and uniform.

Prepare the vegetables: finely chop the garlic, slice the onion and red bell pepper into thin strips, and cut the spring onions into roughly 3 cm pieces. Pat the shrimp dry with paper towels.