Thai Yellow Curry

Ingredients
- Seafood (either crab, prawns, squid, fish etc)
- Sliced garlic
- Capsicum (3 colors) sliced
- Egg x 2
Curry Sauce:
- 1 Tablespoon light soy sauce
- 2 teaspoons oyster sauce
- 1 Tablespoon sugar
- 1 teaspoon curry powder
- ½ teaspoon ground white pepper
- 1 ½ Teaspoons roasted chili paste (nam prik pao, if in shortage, can substitute with nasi lemak chili)
- 2 tablespoons of milk/coconut milk (more if you like)
- 1/2 cup chicken stock
Method:
- In a pan, add oil and fry garlic until fragrant before adding sliced capsicum. Cook until fragrant
- Add selected seafood and pan fry until cooked.
- Add the curry sauce into the pan and let it simmer
- Crack the eggs, scramble and stir into the sauce and until well cooked (I like to let eggs sit for a while before stirring to create clumpy egg bits)