Goong Pad Pong Karee | Creamy Yellow Curry Shrimp

To make the sauce, whisk the eggs in a bowl with the coconut milk, curry powder, oyster sauce, soy sauce, and cane sugar until you get a smooth sauce.

Prepare the vegetables: finely mince the garlic, slice the bell pepper into strips, thinly slice the celery stalks diagonally, and cut the spring onions into 3-4 cm pieces. Clean the shrimp and pat them dry.

In a wok or deep skillet, heat 1 tablespoon of sunflower oil over high heat. Add the shrimp and sear for 1-2 minutes per side until nicely pink, then transfer them to a plate.