Bai lieng chia mui kari pakon.
(Curry fried rice with shrimp).

Shrimp curry fried rice is authentic Khmer Krom recipe.
TIPS: Cooked rice is the most important ingredient, cooked rice must be firm and not sticky, and left over rice is best for making fried rice.
Shrimp must be fresh otherwise the entire dish will ruin by fishy odor of bad shrimp. Look for shrimp that have a translucent with a grayish green color, and firm flesh. Fresh shrimp have very mild or no odor. If you smell the odor is strong, then the shrimp is not fresh. Always use non-stick frying pan when make fried rice. It’s important before you cooked this dish to get every thing line up, and ready to go because it take very little time to cook curry shrimp fried rice.
• Ingredients :
  • 1 lb Shrimp, peeled and de-veined
  • 1 Tablespoon curry powder
  • 1 Tablespoon fish sauce
  • 1 Tablespoon soy sauce
  • ¼ Teaspoon salt
  • 1 Teaspoon sugar
  • Dash of black pepper
  • 3 Tablespoons vegetable oil
  • 2 Cloves garlic, minced
  • 1 Yellow onion, minced
  • 2 Cups frozen green peas,drained
  • 4 Cups cooked Jasmine rice
• Procedures :
  In a small bowl, put shrimp with curry powder, fish sauce, soy sauce, salt, sugar and black pepper, mix well, and set a side.
  Heat up a non-stick skillet or wok in high temperature.
  When wok is hot, add oil, garlic, onion, marinated shrimp and peas, stirs well till shrimp turns darker pink color.
  Add rice stirs well till rice coated with curry sauce and fluffly hot.
  Serve hot.