Preheat your oven’s boiler to 390 degrees F (200 degrees C).
In a non-stick, oven-safe frying pan, heat up some vegetable oil on mediu- low heat and add in the Curry Paste (30 gram). Stir fry for a minute until the spice is fragrant and aromatic.
Next, stir in some vegetables. Carrot (75 gram), Chili Pepper (1) and Long Beans (65 gram). Cook for a few minutes until the vegetable is evenly coated with the paste.
Scatter in some Firm Tofu (25 gram) give it a quick stir before adding your White Rice (2 cup). Season it with some Salt (to taste) and Mushroom Powder (to taste).
Once you are done, drizzle in Coconut Milk (50 milliliter) and Water (30 milliliter). The fragrant of the coconut milk will instantly hit you and it smells so good!
Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an Egg (1) in the middle and sprinkle Shredded Cheese (150 gram) over the pan.
Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
Remove the pan from the oven by attaching the handle back to the pan and serve immediately. Sprinkle some Curry Leaf (to taste) when you serve.