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1
Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
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2
Meanwhile, hard boil the eggs in a small pan.
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3
(tip - to make perfect boiled eggs, put them in a pan with cold water, bring to a boil and turn the heat off just as it starts to boil and cover for 20 minutes.Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
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4
Meanwhile, hard boil the eggs in a small pan of simmering water for about 6 minutes.
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5
Carefully remove the eggs with a slotted spoon, and rinse out the pan.
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6
Add 3/4 of the butter to the rinsed pan with half the coriander, and leave until melted.
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7
Set aside.
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8
Melt the remaining butter in a large frying pan or wok, add the Thai spices and turmeric, and cook gently for 30 seconds.
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9
Tip in the petit pois/peas and beans plus 2 tablespoons cold water, then heat the mixture gently for 4-5 minutes, until the vegetables are piping hot.
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10
Drain the rice thoroughly and add to the peas and beans.
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11
Add the remaining coriander and the cashew nuts, and stir over the heat until the rice is coated in the spices.
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12
Shell and quarter the eggs and serve on top of the rice mixture.
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13
Spoon over the coriander butter and serve immediately, with lime wedges.
