The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level.
Total Time
30min
4.6
7 Ratings
Author: ZaTaYaYummy
Servings:
2
Ingredients
•
1 2/3
Tbsp
Curry Paste
•
1/2
cup
Carrots
, chopped
•
1
Chili Pepper
, deseeded, thinly sliced
•
1/2
cup
Long Beans
, chopped
•
1
oz
Firm Tofu
, thinly sliced
•
2 2/3
Tbsp
White Rice
•
3 1/3
Tbsp
Coconut Milk
•
2
Tbsp
Water
•
to taste
Mushroom Powder
•
to taste
Salt
•
1
Eggland's Best Classic Egg
•
1 3/4
cups
Shredded Cheese
•
to taste
Curry Leaves
, chopped
Cooking Instructions
1.
Preheat your oven’s boiler to 390 degrees F (200 degrees C).
2.
In a non-stick, oven-safe frying pan, heat up some vegetable oil on mediu- low heat and add in the Curry Paste (1 2/3 Tbsp). Stir fry for a minute until the spice is fragrant and aromatic.
3.
Next, stir in some vegetables. Carrots (1/2 cup), Chili Pepper (1) and Long Beans (1/2 cup). Cook for a few minutes until the vegetable is evenly coated with the paste.
4.
Scatter in some Firm Tofu (1 oz) give it a quick stir before adding your cooked White Rice (2 2/3 Tbsp). Season it with some Salt (to taste) and Mushroom Powder (to taste).
5.
Once you are done, drizzle in Coconut Milk (3 1/3 Tbsp) and Water (2 Tbsp). The fragrant of the coconut milk will instantly hit you and it smells so good!
6.
Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an Eggland's Best Classic Egg (1) in the middle and sprinkle Shredded Cheese (1 3/4 cups) over the pan.
7.
Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
8.
Remove the pan from the oven by attaching the handle back to the pan and serve immediately. Sprinkle some Curry Leaves (to taste) when you serve.
Nutrition Per Serving
CALORIES
585
FAT
34.3 g
PROTEIN
26.8 g
CARBS
45.0 g
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