Published Friday, 27 August, 2010 by Stephen Keeton
First bring a pan of water to a simmer and stir in the stock cube.
Then cook the rice in the pan as the packet suggests.
While the rice cooks prepare the curry sauce.
Maysan curry paste needs to be whisked with water.
Measure out the correct amount of water to paste.
To select the correct amount of paste from the tray I mark the paste along the length and width to signify the amount of water needed. One tray needs 5 pints of water.
I mark the paste into 1/6th of a pint blocks.
Depending on your needs somewhere between 1/6 and 1/3 a pint worth serves one.
Now whisk the egg.
Slowly add water to the paste while whisking to prevent lumps.
Then set aside for microwaving later.
Once the rice is cooked strain it (using a sieve) and put it aside.
Add some oil to a wok/pan and a dash of seasame oil.
Once the oil is hot add the whisked egg and beat it about with a wooden spoon into small bits.
Add the rice and stir to coat it in the remaining oil.
If more oil is needed to prevent sticking add a little more seasame.
Keep it moving for a few mins making sure it doesn't stick.
Then take it off the heat to put the sauce in the microwave atm it will look waaaayy too runny but it will be fine.
Check the sauce every 60 seconds while cooking the rice untill its the right thickness.
Once the curry is done chuck a big pinch of msg into the wok and some soy sauce and stir in.