Spicy curry with semi-wholegrain rice and soft-boiled egg

Ingredients

• 300 gsemi-wholegrain rice
• 30 ml (2 tbsp)peanut oil
• 70 gpanang curry paste
• 600 gThai stir-fry vegetables
• 200 gsugarsnap peas
• 400 mlcoconut milk
• 4 mediumfree-range eggs
• 30 gflaked almonds
• 15 gfresh coriander

Instructions

1. 1

   Cook the rice

   Cook the rice for 8 minutes, or until tender. Drain it, return it to the pan and keep it covered until ready to serve.

2. 2

   Fry the paste

   Meanwhile, heat the oil in a wok or deep frying pan. Add the curry paste and fry for 2 minutes.

3. 3

   Simmer the curry

   Add the stir-fry vegetables and sugarsnap peas, and fry for 1 minute. Pour in the coconut milk, bring to the boil, then simmer gently over a low heat for 5 minutes.

4. 4

   Boil the eggs

   Meanwhile, boil the eggs for 6 minutes. Cool them under cold running water, peel and halve.

5. 5

   Toast the almonds

   Toast the flaked almonds in a dry frying pan for 3 minutes until golden. Transfer them to a plate to cool.

6. 6

   Chop the coriander

   Finely chop the coriander.

7. 7

   Assemble the bowls

   Divide the rice between deep bowls and spoon the curry over it. Add two egg halves to each bowl, then scatter over the toasted almonds and coriander.

What is panang curry?

Panang curry is a Thai-style curry known for its fragrant, savoury paste and rich coconut base. This quick version pairs the paste with a ready-prepared mix of stir-fry vegetables and sugarsnap peas.

The short simmer lets the vegetables cook while keeping some bite, and rice, eggs and almonds turn the curry into a full bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 20g protein, 68g carbs, 38g fat.

The rice supplies most of the carbohydrates, while coconut milk and peanut oil account for much of the fat. The eggs contribute protein, with smaller amounts from the rice, almonds and vegetables. Serve with extra vegetables or a fresh salad to add more volume and balance the creamy curry.

Building the curry base

Curry paste: Frying it in the oil for 2 minutes helps release its aroma before the vegetables go in. Keep it moving so it does not catch on the pan.

Coconut milk: Add it after the vegetables have had a minute in the pan, then simmer gently for 5 minutes. A low heat keeps the sauce smooth as the vegetables cook.

Getting the timing right

Rice: Start it first, as it needs 8 minutes to cook and can sit covered while you finish the curry.

Eggs: Boil them for 6 minutes, then cool them under running water so they are easier to handle and peel. Halve them just before serving.

Keep the vegetables lively

Stir-fry vegetables: Add the 600 g mix and 200 g sugarsnap peas together, and fry them for 1 minute before adding the coconut milk.

Doneness: After the 5-minute simmer, the vegetables should be cooked through but still have some bite. If your vegetable mix contains larger pieces, check those before serving.

Toast the almond topping

Almonds: Toast the 30 g of flaked almonds in a dry pan for 3 minutes, watching closely as they colour quickly. Move them to a plate as soon as they are golden so residual heat does not darken them further.

Finish: Add the coriander and almonds at the end to keep their fresh and crisp qualities distinct from the creamy curry.

Serving the curry

Spoon the curry over the rice in deep bowls, then arrange two egg halves on each serving. Finish with the coriander and toasted almonds.

The rice makes a simple base for the coconut sauce; a crisp cucumber salad or extra steamed vegetables can sit alongside if you want more freshness.

Recipe notes & tips

• Have the vegetables, eggs and toppings ready before you start, as the cooking times are short.
• Use a wok or a wide deep frying pan so the vegetables can cook evenly.
• Keep the curry paste moving as it fries to stop it sticking.
• Simmer the coconut milk gently rather than boiling it vigorously.
• Toast the almonds in a dry pan and transfer them to a plate as soon as they turn golden.

Variations

• More heat: Add extra panang curry paste if you prefer a hotter curry.
• Extra greens: Add a handful of spinach near the end of the 5-minute simmer.
• Nut-free topping: Leave out the flaked almonds and finish with extra coriander.
• Milder curry: Use less curry paste and adjust the seasoning to taste.
• Different rice: Serve with another variety of rice, cooking it according to its packet instructions.

Common mistakes to avoid

• Burning the curry paste: Fry it over a controlled heat and stir it for the full 2 minutes.
• Overcooking the vegetables: Keep the simmer to 5 minutes and check that they still have some bite.
• Boiling the curry hard: Lower the heat after it comes to the boil so the coconut milk simmers gently.
• Over-toasting the almonds: Watch the dry pan closely and remove them once golden.
• Leaving the rice uncovered: Keep the pan covered after draining so the rice stays warm until serving.

How to store

Store leftover curry and rice separately in airtight containers in the fridge for up to 2 days. Reheat until piping hot, adding a splash of water to the curry if needed; the eggs are best cooked fresh.

Frequently asked questions