Eggs in yellow curry sauce

Name: eggs in yellow curry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g pandan rice; 8 hen eggs; 30 g almond shavings; 3 cm fresh ginger; 3 toe garlic; 1 bush pak choi; 1 Red pepper; 4 el sunflower oil; 1 el ground turmeric (koenjit); 1 mespoint ground cinnamon; 400 ml coconut milk; 1 vegetable stock

Rice with yellow curry sauce, eggs, red pepper and bok choy.

Ingredients

Directions

Boil the rice according to the instructions on the package. Boil the eggs hard in 7 minutes. Let it frighten under cold running water and peel them.
Roast the almond shavings in a frying pan without butter or oil in 3 min. Golden brown and let cool on a plate.
Peel and grate the ginger. Cut the garlic finely and the bok choy into strips.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into thin strips.
Heat the oil in a frying pan and fry the ginger, pepper, garlic, turmeric and cinnamon for 4 minutes.
Add the coconut milk and the bouillon tablet. Bring to boil. Cook gently for 10 minutes. Halve the eggs and place in the sauce.
Heat the oil in a wok. Stir fry the paksoi for 3 minutes and season with salt and pepper.
Divide the curry over bowls and serve with the rice and bok choy. Sprinkle with almond shavings.

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Nutrition

815Calories

Sodium3% DV75mg

Fat77% DV50g

Protein44% DV22g

Carbs22% DV67g

Fiber8% DV2g

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