Thai Green Egg Curry

When it comes to cooking Thai dishes, I consider myself quite the enthusiast (Tomyam Fish & Thai Green Papaya Salad). With a passion for culinary exploration, I embarked on a remarkable journey across the vibrant landscapes of Thailand, immersing myself in the rich tapestry of their cuisine. From bustling markets to humble home kitchens, I eagerly absorbed the essence of Thai food (Vegan Thai Fried Rice & Thai Red Prawn Curry) through firsthand experiences and encounters with generous individuals who graciously shared their treasured recipes. Today, I'm thrilled to add another gem to my collection of Thai culinary delights - the exquisite Thai Green Egg Curry.

Thai cuisine has always been a source of immense joy for me. Its big, bold flavors, harmoniously blending spiciness, tanginess, saltiness, and sweetness, create a delightful revelation for my taste buds. Each bite is a symphony of tantalizing sensations, igniting a passion for Thai food (Thai Fried Chicken) that knows no bounds.

And now, I invite you to join me as I unveil the recipe for Thai Green Egg Curry, a true masterpiece in its own right.

Ingredients for Green Curry Paste: 
5 green chillies 
1/2 inch galangal 
2 lemongrass stalks 
A handful of coriander leaves 
2 stalks of spring onion 
2 shallots 
1 1/2 tsp cumin powder 
1 tsp belacan (shrimp paste) powder 
Water (as needed for blending)

Additional Ingredients: 

1 cup coconut milk 

10 boiled eggs 

Palm sugar (as needed) 

Lime juice (optional) 

1/2 cup oil 

Salt

Method: 

In a blender or food processor, combine the green chillies, galangal, lemongrass, coriander leaves, spring onion, shallots, cumin powder, belacan (shrimp paste) powder, and a splash of water. Blend until you achieve a smooth and aromatic green curry paste.

Heat the oil in a pan over medium heat. Add the green curry paste and cook it until the oil starts to float on the surface. This process helps release the flavors and aromas of the paste.

Pour in the coconut milk, stirring gently to combine it with the curry paste. Allow the flavors to meld together over medium heat.

Carefully add the boiled eggs to the pan, ensuring they are fully coated with the creamy curry sauce. Stir gently to immerse the eggs in the flavors.

Sweeten the curry with palm sugar, adjusting the amount to your desired level of sweetness. If desired, add a splash of lime juice to enhance the tanginess.

Season with salt according to your taste preferences, balancing the flavors to achieve the perfect harmony.

Simmer the curry on low heat, allowing the gravy to slightly thicken and the flavors to deepen. If you find that the curry is not spicy enough, add some fresh green chillies and continue to simmer.

Once the curry has reached your desired consistency and flavor, remove it from the heat.

In this precious space of mine, I'm honored to share this remarkable Thai Green Egg Curry recipe with you. May it inspire you to embark on your own culinary adventures, exploring the boundless wonders of Thai cuisine.