Breakfast with family is happiness tasted and time well spent.

Here's something simple - 3 Ingredients! (Plus condiments)
This was a quick/ breakfast I made ever. with things I had in the fridge.

Red Curry Egg Fried Rice.

• 2-3 tbsp Red Curry Paste (I use homemade so mine is not too salty ,

adjust if you use store bought as it can be salty,

just omit fish sauce if this is the case)

• 3 medium eggs (whisked)
• Day old rice (I used rice.frombthe rice cooker,

you just cook out the curry paste more to keep moisture low)

• Chopped coriander, chili flakes, fish sauce, lime wedges

1. Scramble egg, 80% cooked. (Not runny, but still moist.) Set aside.

1. Spoon in the curry paste with a good splodge of oil to coat, don't drown it,

into a moderately hot pan and cook it out a little, or at least until the curry is free flowing and liquid like.

1. Toss in your rice, incorporate with curry paste/oil til colour is uniform.

1. Toss in your egg, stir til consistent, toss in coriander, season with fish sauce,

serve with chili flakes sprinkled on too and lime wedge. Done!

10 mins in total , quite interesting?

I myself was very surprised how I was able to make it so quickly,

but I have told you the complete recipe here and what you need to make it.

I hope you all make it and eat it if you don't If you understand then you must,

let me know in the comments and I will try to explain it to you better.

I love this dish, this is the first time doing it right, made many mistakes in the past ,

because I did not know the correct way of cooking it.Learned this from YouTube n modified a bit to suit my taste.

My Panang Curry cooked was Fish Belly. I used the packet curry paste,

I bought from stire early this month, luckily still not expired.

I added extra shallots n few slices of galangal.

Ingredients:

1. A packet of Panang Curry Paste
2. 5 pcs of shallots ,

blend into paste

1. Few slices of fresh galangal
2. A stalk of fresh coriander
3. 1 stalk of long red chilli. Cut into small pcs lengthwise.

1. 3 spoons of cooking oil

2. Half tea spoon of fish sauce

3. Half tea spoon of sugar

4. About 80 mil of coconut milk( I used packet type.

5. 1 pc of fish belly about 300g ( or any fish fillet,

I used Snapper fish belly) cut into small pcs of about 1 inch long in length each pc.

Process.

1. Heat up the wok at medium heat. Add cooking oil

2. Add shallots n galangal n curry paste n stir fry until fragrances.

3. Add fish belly n stir fry , do not overcook the fish.

4. Add fish sauce , sugar n coconut milk n stir to get it well mixed.

1. When the fish is almost cooked( judged by using chopstick or folk to pierce into the meat, once it can go tthr). Off the fire.

6.. Transfer the curry into plate n garnished it wz corianders n cut red chilli.

1. Ready to serve!

Note:
Amount of fish sauce , sugar n coconut milk subject to individual taste.

I hope you all understand that I have tried to tell you the recipe of the two dishes very well,

and there are many reasons why I am not telling you any extra topic today.

I am too busy today and I will not be able to post for ,

the next two or three days because many I will be more busy.

I hope you all liked my post today. I will see you again in the new post.