Goong Pad Pong Karee | Creamy Thai Curry Prawns

Cook the jasmine rice in lightly salted water according to package instructions and keep warm.

For the curry sauce, whisk the eggs in a bowl with whipping cream, curry powder, oyster sauce, fish sauce and brown cane sugar until evenly combined.

Cut the onion into thin strips. Finely chop the garlic. Slice the celery stalks diagonally into thin slices. Cut the spring onions into pieces about 3 cm long. Deseed the chilli pepper and slice into fine strips. Pat the prawns dry.