Egg Curry Recipe: Thai Green Curry Style

Eggs – they’re the universal culinary treasure, right? At my house, they’re a staple, always on standby for those emergency cooking situations. Who doesn’t love the versatility of eggs? Countless dishes, endless creativity, and egg curries being one of them. Today’s recipe still features eggs, but in a thick, green curry (THAI GREEN CRAB CURRY & BASIL PEPPER CRAB). Once you make the green chillies and herbs-scented Thai paste, you’re good to go. The rest is simple – aromatic and creamy, mouthwatering boiled eggs in green curry (EASY INDIAN EGG CURRY). 

Ingredients

For Green Curry Paste (Blend for a smooth paste)
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 

Some green chilies (optional)

Palm sugar (as needed) 

Lime juice (optional) 

1/2 cup oil 

Salt

Method

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

Pour in the coconut milk and stir. 

Add boiled eggs.  

Season with palm sugar, salt and lime juice. 

Stir and switch off the heat.

Optional: For extra spiciness, add green chilies' after switching off the heat. The residual heat will soften the chillies slightly while also retaining some crunchiness.