KUNG PHAT PHONG KARI | SHRIMP CURRY STIR-FRY
As described in the recipe, it’s a Chinese-Thai dish. I did as advised in the recipe, toasted my curry powder in a dry pan over low heat for a minute in advance. As for the cooking, first I heated the wok with oil, added minced garlic and sliced onion for 1 minute wtih high heat, Then added the shrimp and cooked briefly, followed by the egg mixture (milk, egg, chile jam, curry powder, salt sugar and chicken stock) for another 2 minutes. Stirred in the celery.
The taste was fine, but the tiny bits milk egg curd, disturbed me a bit, I was thinking maybe I did something wrong, but I found the same in other photos of the same dish, so I guess it’s the style.
