Hungry girl cooks : Shrimp in egg curry

Last week I posted a short video cooking my easy lunch, brown rice with stir-fried shrimp in egg curry on Instagram @story_of_a_hungry_girl. (Please go follow. Thanks! hihi) Originally the dish is with Crab, called Poo Pud Pong Garee, which is a very famous and delicious Chinese influenced dish in Thailand. Here’s the how-to of my shrimp version.


First, cook the rice in a rice cooker, or if you don’t have one, in a normal pot. I choose brown rice, as it’s much healthier than normal jasmine rice. Unfortunately, it doesn’t go with every dish for me, but with this one, it does! 😀

Here are what you need for the stir-fried shrimps for 1 portion :


  • peeled and deveined shrimp amount depends on size
  • 1 egg
  • sliced onion
  • sliced red chile originally big chilli
  • cut Thai celery
  • chopped garlicEgg seasonings
  • curry powder
  • roasted chilli oil
  • oyster sauce
  • soya sauce
  • sugar
  • few drops of sesame oil (only if you have it)
  • white ground pepper
  • cooking milk

Put egg and all the egg seasonings mentioned in to a bowl, stir or whip until mixed.


Put the pan on high heat, add oil. Wait until the oil is hot, then put chopped garlic and stir until a bit brown. Add shrimps, toss for a few time, then you can put chilis and onion. Add the seasoned egg and switch off the stove after 20 seconds. To prevent the egg from getting too hard and dry.


Stir a few time, then add celery on top.  Now it’s ready to be put on the rice and served. How easy (and yummy) it is!


This and most of the Thai dishes (except soupy stuff) can be served both separately on a plate or in a plate with rice. On rice dishes are more for when you eat alone or don’t have much time, which is usually for lunch time for Thais. Anyway, it’s always perfect for those who cooks just for themselves 😉





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