Speedy Yellow Coconut Curry

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Yield: 4 Servings
Prep Time: 5 mins
Cook Time: 10 mins
Difficulty Level: 1/5

Ingredients

  • 8 eggs
  • 1 tbsp peanut oil
  • 1 onion, sliced
  • ½ cup yellow curry paste
  • 400 g fresh stir-fry vegetables
  • 400 ml can coconut milk
  • 1 kaffir lime leaf, shredded
  • 250 g punnet grape tomatoes
  • 450 g rice
  • Toasted cashews, coriander leaves, sliced red chilli, to serve

Steps

01. Place eggs in a large saucepan of cold water. Bring to boil on high. Boil 5 mins.

02. Meanwhile, in a wok or large frying pan, heat oil on high. Stir-fry onion 1 to 2 mins until beginning to brown. Add curry paste and stir-fry 1 min until fragrant.

03. Add vegetables and stir-fry for a further 2 to 3 mins until almost tender. Stir in coconut milk and lime leaf and bring to simmer.

04. Peel eggs and halve. Add to curry with tomatoes. Simmer 1 min to heat through.

05. Serve on a bed of rice topped with cashews, coriander and chilli.

Photo: Bauer/Rodney Macuja

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