Potato and egg rendang

Step 1

Cook onion and curry paste in a medium saucepan over medium heat, stirring, 3 minutes or until onion has softened and paste is fragrant.

Step 2

Stir in coconut milk and the water; bring to a simmer. Add potato; cook, covered, 15 minutes or until tender, stirring occasionally. Season to taste.

Step 3

Meanwhile, heat oil in a large frying pan over medium-high heat; break eggs into pan. Cook eggs until done as desired.

Step 4

Divide curry between serving bowls; top with fried eggs and coriander.