Stir Fried Shrimps with Curry Powder Recipe
The quick sear locks in the natural sweetness of the tender shrimp while infusing them with the complex richness of curry spices. This curry shrimp stir fry turns an everyday ingredient into an exciting culinary experience.
Equipment
- 1 wok
Ingredients
- 500 grams shrimps peeled
- 4-5 cloves garlic minced
- 3 eggs
- 1/2 white or yellow onion
- 1-2 stalks Chinese or regular celery Try to use the leaves because they are more aromatic.
- 1-2 spring onions chopped into 1-2 inches long
- 1-2 red sweet pepper or Thai Spur chilies
- 150 mL evaporated milk
- 3 Tbsp curry powder
- 1 tsp sugar
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 tsp white pepper
- 1 tbsp Thai Chili paste AKA Chili jam
- 1 tbsp vegetable oil
Instructions
- Beat 3 eggs and set it aside.
- Make the curry sauce by combining evaporated milk, half of the curry power (1.5 tablespoons), sugar, pepper, soy sauce, oyster sauce, and chili paste together and set it aside.
- Chop all the vegetables.
- Use medium heat to heat up the vegetables oil. Sauté the minced garlic.
- Add peeled and de-vein shrimp to the pan.
- Add the later half of the curry powder and stir fry the shrimps. Add a little bit of water if it’s too dry for you.
- Add the onions to the stir fry then keep stir frying for a few minutes.
- Combine the beaten eggs with the prepared sauce and mixed well. Pour the sauce into a pan followed by the rest of the vegetables.
- Keep stir frying for another few minutes until the vegetables are cooked and the sauce gets thicken and reduce at least half of it.
- Serve hot with rice and enjoy!