It's a curry, kind of, a stir-fry, kind of ... and just a good, easy comfort-food dish really.
It uses curry powder rather than paste plus some nam prik pao - chilli paste in oil - for the heat, and it's all finished into a scrambled egg mixture.
OK, I can't say it's the prettiest dish ever, but when you need something warming, comforting and easy ... this would be a good choice, whether for brunch or a simple supper.
Serve with lovely hot fluffy rice and do cook the rice first - so it's ready to go.
For two, you'll need:
1 teaspoon mild curry powder
a good splash of fish sauce
a good big blob of oyster sauce
a good splash of almond milk (or use cow's milk if you prefer) - maybe 50-100 ml
cooking oil spray plus 1 teaspoon of the oil from the top of the chilli paste in oil
1/2 an onion, sliced
a few slices of red chilli, if liked
1 garlic clove, minced
1 chicken breast, cut into very small pieces
some vegetables, whatever you have and like really - I made it once with red and yellow peppers and spinach and then again with orange pepper, asparagus and broccoli - all cut up small
Mix the egg, curry powder, chilli paste, fish sauce, oyster sauce and milk in a bowl and set aside.
Add some sprays of cooking oil and the oil from the top of the chilli paste to a non-stick frying pan and then add the onion, chilli (if using) and garlic and cook, stirring often, over a medium heat for a couple of minutes until the onion starts to soften. Add a little splash of water if needed.
Then add the chicken and cook for another three minutes or so, again add a little splash of water if it's too dry.
Next add the vegetables and cook again, stirring all the time, for another two minutes or so.
Then tip in the egg mixture and stir to cook and scramble - it'll take another couple of minutes or so until scrambled.
I forgot to take a photo of when the eggy mixture first went in! I'll add one next time I make this.
And that's it!
Something a little different and really easy - I hope you try it.