Pad Pong Karee Talay (Stir-Fried Yellow Curry Seafood)

Ingredients

• 6 medium shrimp (deveined, peeled)
• 1/2 cup or 5 oz squid (sliced)
• 1 tablespoon yellow curry powder
• 1 tablespoon chili paste (see notes)
• 1/2 teaspoon white sugar
• 1/2 tablespoon golden mountain sauce
• 1 tablespoon oyster sauce
• 1 large egg
• just under 1/2 cup evaporated milk
• 3 tablespoons oil
• 2 cloves garlic (minced)
• 1/2 onion (sliced)
• 2 chilies (adjust to taste)
• 1/2 cup carrots (chopped)
• a handful celery (chopped)
• 3 green onions (chopped)

Steps

1. 1

   In a large bowl, whisk together chili paste, sugar, golden mountain sauce, oyster sauce, egg, and evaporated milk. Whisk into a smooth, well-blended mixture.

2. 2

   Heat oil in a wok over low-medium heat. Toss in the garlic and yellow curry powder, stirring until fragrant, about 30 seconds.

3. 3

   Add the shrimp and squid, sizzle and occasionally flip until they're just cooked.

4. 4

   Add the mixture you made in step 1 and let it mingle with the seafood until the egg is set.

5. 5

   Stir in the harder vegetables first, like carrots and onions, and stir-fry until soft to your liking. Lastly, toss in the green onions, chilies, and celery. Turn off the heat and serve immediately with rice.