A real treat; made as part of a multi-family Thai dinner.

The beancurd skin is a bit fiddly (like phyllo can be fiddly), but otherwise this is easy to make. Could be made in the a.m. and served in the p.m.
Leftovers, fresh out of the fridge, were not as good, although might be better if slightly warmed.

Quite a good version of fried rice. I made a half recipe for two.
- The recipe calls for 880g of cooked rice. I cooked 2/3cup; this made about 370g of cooked rice, which was plenty for two.
- Used 200g of small cooked shrimp, defrosted.
- Used 2 eggs.
- I didn't realize until two late the "capsicum" means a bell pepper rather than a chili, so just omitted this.
- If you didn't have green beans, I bet peas would be nice.
- For my half recipe, I used all the red curry paste and fish sauce. Add another slog of red curry paste after tasting.
Still, this was a pretty good version of fried rice.