Beet curry with sugarsnaps and rice

Name: beet curry with sugarsnaps and rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 medium sized egg; 2 el peanut oil; 300 g sliced onions; 70 g thai red curry herb paste; 400 g grated beets; 400 ml coconut milk; 200 g fresh sugarsnaps; 600 g 1 minute basmati rice

Red curry of beets and sugarsnaps, with basmati rice.

Ingredients

Kitchen Stuff

1 microwave

Directions

Bring a pot of water to the boil and add the eggs. Cook them in 6 min. Semi-soft (the protein is then solidified and the yolk is still soft).
Drain the eggs, scare under cold running water, peel and halve them.
In the meantime, heat the oil in a pan and fry the onion and spice paste for 5 minutes. Add the beet and coconut milk.
Bring to a boil over a high heat and simmer for 7 minutes on medium heat with the lid on the pan.
Add the sugar snaps for the last 3 minutes.
Meanwhile, heat the rice according to the instructions on the package in the microwave.
Divide the rice over deep plates and divide the curry over it. Place the egg halves on it and serve.