200 grams shrimp
1 tablespoon vegetable oil
1/2 medium yellow onion, chopped roughly
1/2 medium carrot, chopped roughly
1 stalk celery, chopped roughly
1 tablespoon red curry paste
1/2 cup coconut cream
2 large eggs, beaten
1 small red bell pepper, chopped into small cubes
1/2 cup frozen green peas
4 cups cooked rice
1 Remove shells of shrimp and reserve. Devein shrimp and slice the backs halfway through; set aside.
2 Heat oil in a pan. Sauté onions, carrots, and celery. Add shrimp shells and cook until deep orange in color.
3 Add curry paste and sauté for a minute. Pour in coconut cream and mix with a wooden spoon, crushing shells to extract and infuse more flavor into the cream. Pass through a sieve. Discard shells and vegetables; set curry cream aside.
4 In the same pan, fry beaten eggs. Chop coarsely. Set aside.
5 Still in the same pan, sauté bell peppers and peas. Add shrimp and stir-fry. When almost cooked, pour curry cream in, followed by rice. Toss and mix well.
6 Serve topped with chopped egg.
Mixing tip: you can add more seafood (like squid and fish fillets) to the mix or replace shrimp with chicken.
Photography by Miguel Nacianceno | Food Styling by Angelo Comsti | Prop Styling by Rachelle Santos | Props from the Yummy Prop Library and stylist's own
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