Ingredients
Method
1.Boil, steam or microwave potatoes until just tender. Drain and set aside.
2.Heat 2 tablespoons of the oil in a medium, heavy-based saucepan over medium heat. Cook onion and curry paste, stirring, for 3 minutes until onion is soft.
3.Stir in coconut milk and water, bringing to a simmer. Add potato and cook, stirring occasionally, for 5 minutes. Press potato lightly to crush slightly. Season.
4.Heat remaining oil in a large frying pan over medium-high heat. Break eggs into pan. Cook eggs until the edges are crisp, whites are firm and the yolks are cooked to your liking.
5.Divide curry between serving bowls. Top with fried eggs and coriander leaves.
Serve with steamed rice or roti and lime wedges.
Note
