Ensure all vegetables are washed and trimmed prior to start.
Heat the oil in a saucepan and add the onions, cooking until they become soft. Add the curry paste and saute for 2 minutes, then add the stock and potato. Simmer until the potatoes are half cooked and then add the green beans. When the beans become soft, add the eggs. Cook until the eggs are heated through and then stir in the coconut milk. Season and then garnish with coriander and voila-serve!
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1568 kj |
| Calories | 375 kcal |
| Fat | 19.58 g |
| Saturated Fat | 5.9 g |
| Total Carbohydrate | 27.5 g |
| Total Protein | 18.8 g |
| Fibre | 9 g |
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