Goong Pad Pong Karee | Thai Yellow Curry Shrimp

Rinse the jasmine rice thoroughly in cold water, then cook it in twice its volume of lightly salted water, covered, at a gentle simmer for 12-14 minutes. Remove from the heat and let it rest covered.

In a bowl, mix the eggs with the coconut milk, yellow curry powder, oyster sauce, soy sauce, fish sauce, and cane sugar. Whisk with a wire whisk or fork until the sauce is smooth.

Clean the shrimp and pat thoroughly dry with paper towels. Thinly slice the shallots and celery stalks, finely mince the garlic, diagonally slice the chili pepper, and cut the spring onions into about 3 cm pieces.