Burmese egg and chard curry with pickled cucumber

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Burmese egg and chard curry with pickled cucumber

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins
Cooking 30 mins

Rating: Rated 0 / 5 (0 ratings)

Burmese curries are generally very spicy, so you might prefer to turn down the heat a little with the chilli powder. Here the cooling pickled cucumber works well to offset some of the heat.
GO VEGAN: Leave the eggs out of this dish – it will still be very flavourful and delicious!


  • 75ml rice wine vinegar
  • juice of 1 lime
  • 1 small cucumber, thinly sliced
  • 2 tbsp rapeseed oil
  • 4 cloves garlic, crushed
  • ¼–1 tsp chilli powder, depending on taste
  • 6 cherry tomatoes
  • 400ml can coconut milk
  • 50g peanuts, finely chopped, plus extra to garnish, 8 free-range eggs
  • large handful of coriander leaves, chopped
  • zest of ½ lime
  • 1 tbsp caster sugar
  • 2 spring onions, sliced
  • 3 echalion shallots, peeled and finely sliced
  • 4cm piece of fresh ginger, finely grated
  • ¾ tsp turmeric
  • 200ml vegetable stock
  • 1 tbsp light soy sauce
  • 150g folded rice noodles, 200g Swiss chard, trimmed and roughly chopped
  • 1 lime, cut into wedges, to serve


Stage 1

Mix the rice wine vinegar, lime zest and juice, sugar and 75ml water in a small bowl. Add the cucumber and spring onion, set aside, and toss every now and again.

Stage 2

Heat half the oil in a heavy-based saucepan over a medium heat. Add the shallots and cook for 6 minutes or until browned. Add the garlic and ginger to the pan and cook for 1 minute. Add the chilli powder, turmeric and tomatoes, mix well then add the stock. Bring to the boil, then leave to simmer for 10 minutes.

Stage 3

Add the coconut milk, soy sauce and most of the peanuts to the pan, mix well and cook for another 10–15 minutes with the lid on.

Stage 4

Bring the eggs to the boil in a pan of cold water and simmer for 5–8 minutes. Drain and run under cold water until just cool enough to handle, then peel. Heat the rest of the oil in a frying pan and fry the eggs for a few minutes or until golden on all sides.

Stage 5

Cook the noodles according to packet instructions, then drain in a colander.

Stage 6

Meanwhile, set the chard in a colander over the sink and pour boiling water over
the top to soften slightly. Add to the pan with the curry, cover and leave for a few minutes to wilt.
Divide the noodles between four bowls, top each with some of the curry, two eggs (halved or whole), the coriander and extra chopped peanuts. Serve extra lime wedges and the pickled cucumber on the side.


Burmese egg and chard curry with pickled cucumber


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 623g
  • Fat: 39g
  • Saturated fat: 19g
  • Protein: 23g
  • Carbohydrates: 42g
  • Sugars: 11g
  • Fibre: 4g
  • Salt: 1.33g

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