A vegetarian version, this light rendang dish is no less moriesh. Serve it on meatless Mondays, or save it for a healthy weekend brunch. It's also kid-friendly!
1Cook onion and curry paste in a medium saucepan over medium heat, stirring, 3 mins or until onion has softened and paste is fragrant.
2Stir in coconut milk and the water; bring to a simmer. Add potato; cook, covered, 15 mins or until tender, stirring occasionally. Season to taste.
3Meanwhile, heat oil in a large frying pan over medium-high heat; break eggs into pan. Cook eggs until done as desired.
4Divide curry between serving bowls; top with fried eggs and coriander.