Mouthwatering Thai Brunch Delight: Coconut Rice Bowl with Poached Egg and Spicy Green Curry Sauce

Allergens

Fish (in fish sauce) - Eggs - Soy (possible allergen in some green curry pastes)

Ingredients

• Jasmine Rice (1 cup)
• Full Fat Coconut Milk (1 can, 13.5 oz)
• Thai Green Curry Paste (2 tbsp)
• Fish Sauce (2 tbsp)
• Palm Sugar (1 tbsp)
• Vegetable Oil (2 tsp)
• Eggs (2)
• Fresh Basil Leaves (1/4 cup, loosely packed)
• Salt (to taste)

Instructions

1. Rinse jasmine rice under cold water until the water runs clear. Drain well and transfer to a medium saucepan with coconut milk. Bring to a boil, then lower heat to a simmer. Cook for 20 minutes or until tender. Set aside, covered.
2. In a small saucepan, heat vegetable oil over medium heat. Add Thai green curry paste and cook for 1 2 minutes, stirring constantly.
3. Stir in fish sauce and palm sugar, then add coconut milk. Simmer for 5 7 minutes or until the sauce thickens slightly. Taste and adjust seasoning as needed.
4. Poach eggs to desired doneness.
5. To serve, divide cooked rice among two bowls. Pour green curry sauce over the rice, then top with poached eggs and fresh basil leaves.

Chef’s Insight

To make perfect poached eggs, bring water to a simmer in a shallow pan, add a splash of vinegar, and swirl the water before gently sliding in the cracked egg. Cook for 3-4 minutes, then remove with a slotted spoon.

Notes

This dish is suitable for a standard diet but may not be appropriate for those with seafood or soy allergies. Check the ingredients list carefully and consider substitutions if needed.