1.？ Prepare ingredients and wash them. Cut off tips, tentacles, beards, etc. On the shrimp head, and cut off the shrimp back to remove the black line.

2.？ Slice the red pepper and onion. Don't cut it into too thin silk, it will lose its flavor.

3.？ Put oil in the pan and fry the shrimp until both sides turn red. After the shrimp oil is fried, take out the shrimp.

4.？ Stir-fry curry sauce with shrimp oil over low heat and stir for one minute.

5.？ Pour in milk, coconut milk and coconut water, if any. Fire makes it "glug" ~

6.？ Pour shrimp, red pepper and onion into the pot and cook for a while. Cook more soft flavors and less crispy flavors. How long is appropriate? Taste while cooking ~ you can add some sugar and salt to taste, and the taste of curry sauce is actually enough, or you can not.

7.？ When the pot boils, stir the eggs at the same time. After breaking up, pour in the same amount of water or coconut milk or coconut juice.

8.？ Put the shrimp and some vegetables out (otherwise, the scrambled eggs will not be scrambled), pour in the freshly beaten egg water, stir constantly on low and medium heat, slide the eggs open and let them solidify into small particles.

9.？ Stir-fry the eggs, then pour in the shrimp and vegetables and mix well, and you can go out of the pot. Quickly fill a bowl of rice curry shrimp bibimbap. It's delicious!