Egg Curry Recipe

Eggs don’t need much introduction. They are a universal favorite in every household. From breakfast to supper, eggs appear in countless dishes, whether fried, boiled, or poached. They can be eaten on their own or added into salads, stir-fries, fried rice, noodles, or used as a binding ingredient in side dishes.

 

Among these, boiled eggs often find their way into curries, not just Indian curries, but Thai curries as well. Thai (TOM YUM FISH) curries come in many varieties, including red, yellow, and green, and in the Thai Green Curry, boiled eggs make an ideal combination.

 

For a homemade Thai Green Curry, the essential ingredients - herbs (CURRY LEAF RICE), spices, and chili, are traditionally pounded in a mortar, though blending is more convenient for home cooking. The green curry paste is fried in oil to release its fragrant aroma, then coconut milk, seasoning, and boiled eggs are added to complete the Thai Green Egg Curry.

 

Served generously over rice, the staple food of Thailand, this vibrant, creamy green curry is comforting and flavorful. Bursting with bold, aromatic flavours, this Thai-style egg curry is a dish loved across the world (INDIAN FISH CURRY).

Ingredients for Egg Curry
5 green chilies 
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)

Other Ingredients

1 cup coconut milk 

10 boiled eggs 

3 green - cut into 2

Palm sugar - as needed 

Lime juice - as needed  

1/2 cup oil 

Salt

How to Make Egg Curry

Heat oil, tip in the green curry paste and cook it until the oil separates. 

Pour in the coconut milk and stir. 

Once it start to simmer, add boiled eggs.  

Season with palm sugar, salt and lime juice. 

Stir and switch off the heat.

Add in the cut into 2 green chilies and stir to combine in.