Goong Pad Pong Karee | Thai Prawns in Curry Egg Sauce

Rinse the jasmine rice thoroughly and cook in lightly salted water according to the package instructions.

In a bowl, thoroughly whisk the eggs with the whipping cream, curry powder, oyster sauce, soy sauce, fish sauce, and cane sugar until a smooth sauce forms.

Finely chop the garlic and cut the red bell pepper into thin strips. Wash the spring onions and celery and cut into approx. 3 cm pieces. Slice the chilli pepper into fine rings.