150 g (5 oz) natural yogurt mixed with 1 teaspoon mint sauce
Bring a large saucepan of lightly salted water to the boil and cook the eggs and rice in the same pan for 10 minutes. Remove the eggs with a slotted spoon. Add the beans to the pan and cook with the rice for a further 5 minutes until both are tender, then drain. While the beans and rice are cooking, rinse the eggs under cold running water, then shell and roughly chop.
Meanwhile, heat the oil in a large, heavy-based frying pan and cook the onions over a medium heat, stirring occasionally, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the prawns and crab sticks and cook, stirring, for 2 minutes until hot.
Add the drained rice and beans and coriander and cook, stirring, for a further 1 minute. Toss through the chopped eggs, then serve hot with the minted yogurt on the side.