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Thai-Australian - Lunch, Dinner

Egg Curry Rice Bowl

A boiled egg curry with coconut milk, tomato, spinach, and rice.

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Egg Curry Rice Bowl

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 4 Nov–11 Nov. Always check live retailer prices before purchase.

A$2.83per serve, makes 4 serves as written
A$11.31cost to make the full recipe
A$2.88Coles per serve
A$2.83Woolworths per serve
40 mintotal time
22g protein593 kcal per serve

Make it

Ingredients and method

Ingredients

  • 7 eggs Eggs
  • 300g Rice
  • 220ml Coconut milk
  • 60g Thai green curry paste
  • 100g Baby spinach
  • 2 tomatoes Tomatoes

Method

  1. Prep the ingredients Set out eggs, rice, coconut milk, Thai green curry paste, spinach and tomato. Wash, trim, and chop tomato before heating the pan. Rinse spinach and pat the leaves dry. Measure coconut milk and Thai green curry paste.
  2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
  3. Boil the eggs Simmer the eggs for 8-9 minutes, cool under running water, peel, and halve them before adding to the curry.
  4. Fry the base Heat a large non-stick saucepan over medium heat with two tablespoons of water. Cook tomato for 2-3 minutes, then stir in the Thai green curry paste for 30 seconds until fragrant.
  5. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 8-10 minutes until the sauce thickens.
  6. Add the eggs Add the halved boiled eggs and spinach to the sauce. Simmer for 2-3 minutes so the vegetables soften and the eggs warm through without breaking up the yolks.
  7. Serve Spoon the curry over the rice and divide into serves.
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