Goong pad pong kari

Method

1. 1 Peel the shrimp, leaving the tails intact, then stir-fry quickly until just cooked through and remove from the heat.
2. 2 Beat the eggs with the evaporated milk and curry powder until smooth.
3. 3 Sauté onions and dried chilies in oil until fragrant.
4. 4 Pour the egg mixture into the pan, stirring gently over low heat so that the eggs form soft, fluffy clumps instead of drying out.
5. 5 Add the shrimp, season with oyster sauce, sprinkle with chopped scallions, and turn off the heat immediately.