Ingredients
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2 cups minute rice
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6 eggs
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1/4 cup sliced almonds
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2 tbsp canola oil
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1 tbsp minced garlic
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1 tbsp ground turmeric
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1/4 tsp ground cinnamon
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1 (13.5 oz) can light coconut milk
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1/4 cup low-sodium chicken broth
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1 bunch bok choy
Steps
1
Prepare the rice according to package directions. Boil the eggs for 10 min. and set in a bowl of ice water. Meanwhile, toast the almonds in a dry skillet until golden brown, 3 min. Set aside to cool on a plate.
2
Heat half the oil in a skillet over medium heat and sauté the ginger, garlic, turmeric, and cinnamon for 1 min. Add the coconut milk and chicken broth. Bring to a boil and reduce to a simmer until sauce has thickened slightly, 10 min. Season with salt (in moderation) and pepper.
3
Meanwhile, peel the eggs and cut in half. Place the eggs in the sauce.
4
Slice the bok choy. Heat the remaining 1 tbsp oil in a skillet and stir-fry the bok choy until wilted, 2–3 min. Season with salt (in moderation) and pepper. Divide the curry into 4 bowls and serve with rice and bok choy. Sprinkle with toasted almonds.
