Speedy Yellow Coconut Curry

Speedy Yellow Coconut Curry

By Atika Lim  , ,

May 13, 2016

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  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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 packet instant microwave rice, heated

Toasted cashews, coriander leaves, sliced red chilli, to serve


1Place eggs in a large saucepan of cold water. Bring to boil on high. Boil 5 mins.

2Meanwhile, 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.

3Add 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.

4Peel eggs and halve. Add to curry with tomatoes. Simmer 1 min to heat through.

5Serve on a bed of rice topped with cashews, coriander and chilli.

Photo: Bauer/Rodney Macuja

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