Potato rendang with fried egg

Name: Potato rendang with fried egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 small (225g) potatoes, chopped coarsely; 1 tablespoon vegetable oil; 1 small (100g) onion, chopped finely; 2 tablespoons rendang curry paste; 200ml coconut cream or milk; 1 egg; Cooked rice, fresh coriander leaves, sliced long red chilli, fresh cucumber, for serving

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Author : Charlotte Wishart

Ingredients

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4 small (225 grams) potatoes, chopped coarsely1 tablespoon vegetable oil1 small (100 grams) onion, chopped finely2 tablespoons rendang curry paste200 milliliters coconut cream or milk1 eggCooked rice, fresh coriander leaves, sliced long red chilli, fresh cucumber, for serving

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Instructions

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Step 1

Boil, steam or microwave potatoes until just tender; drain.

Step 2

Meanwhile, heat 2 teaspoons of the oil in a medium saucepan over medium heat; cook onion and curry paste, stirring, for 3 minutes or until onion softens and paste is fragrant.

Step 3

Stir in coconut milk and bring to a simmer. Add potato; cook for 5 minutes, stirring occasionally. If the sauce is a little thick add a couple of tablespoons of water. Press potatoes gently to crush slightly. Season to taste.

Step 4

Heat remaining oil in a small frying pan over medium-high heat. Break egg into pan; fry egg until white is set and cooked to your liking.

Step 5

Serve curry mixture on rice with fried egg, coriander, chilli and cucumber.