Step 1:
First bring a pan of water to a simmer and stir in the stock cube. Step 2:
Then cook the rice in the pan as the packet suggests. Step 4:
While the rice cooks prepare the curry sauce. Step 5:
Maysan curry paste needs to be whisked with water. Step 7:
Measure out the correct amount of water to paste. Step 8:
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. Step 9:
I mark the paste into 1/6th of a pint blocks. Step 10:
Depending on your needs somewhere between 1/6 and 1/3 a pint worth serves one. Step 12:
Now whisk the egg. Step 14:
Slowly add water to the paste while whisking to prevent lumps. Step 15:
Then set aside for microwaving later. Step 17:
Once the rice is cooked strain it (using a sieve) and put it aside. Step 18:
Add some oil to a wok/pan and a dash of seasame oil. Step 19:
Once the oil is hot add the whisked egg and beat it about with a wooden spoon into small bits. Step 20:
Add the rice and stir to coat it in the remaining oil. Step 21:
If more oil is needed to prevent sticking add a little more seasame. Step 22:
Keep it moving for a few mins making sure it doesn’t stick. Step 23:
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. Step 24:
Check the sauce every 60 seconds while cooking the rice untill its the right thickness. Step 25:
Once the curry is done chuck a big pinch of msg into the wok and some soy sauce and stir in. 