- 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
Place eggs in a large saucepan of cold water. Bring to boil on high. Boil 5 mins.
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.
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.
Peel eggs and halve. Add to curry with tomatoes. Simmer 1 min to heat through.
Serve on a bed of rice topped with cashews, coriander and chilli.
Photo: Bauer/Rodney Macuja