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
1 1/2 tsp cumin powder
1 tsp belacan (shrimp paste) powder
Water (as needed for blending)
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.
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.