Step 1

In a bowl, whisk the eggs and stir in the chili paste. Add in sugar, soy sauce, fish sauce, oyster sauce, and evaporated milk. Mix everything well.

Step 2

Heat oil in a wok over medium heat. Fry the garlic until it’s aromatic. Add the yellow curry powder, stir for about 5 seconds to avoid burning, and move to the next step quickly.

Step 3

Toss in the shrimp, ensuring it gets well-coated with the curry powder. Cook it until it’s halfway done.

Step 4

Add the onions and chilies into the wok. Cook them until they start to soften, which should take about a minute.

Step 5

Pour the egg mixture (from step into the wok. Let everything cook together for 2 minutes or until the eggs are fully cooked, stirring continuously. Mix in the green onions and celery last, then take the wok off the heat. Serve immediately with rice. Enjoy!