Thai Green Egg Curry: A Spicy Green Goddess

Eggs - they’re the universal culinary treasure, right? At my house, they’re a staple ingredient, always on standby for those emergency cooking situations. I mean, who doesn’t love the versatility of eggs? Countless dishes, endless creativity (THAI GREEN CRAB CURRY & BASIL PEPPER CRAB). But let's get to the basics: how do you boil your eggs for those perfect recipes? Let me share my trick. I wash them and pop them into the rice cooker while cooking rice.

Yep, you heard that right! I’ve boiled up to six eggs at once this way. Once the rice cooker clicks off, I run the eggs under cold water, so I don’t burn my hands, then crack and peel. Efficient and energy-saving, right?

 

Now, let’s talk about the magic of a simple fried egg on rice. It can transform your meal into something totally satisfying, even if your egg looks like an uncharted map. Hahaha!

With today's recipe, we’re diving into the delightful world of Thai Green Egg Curry! But before we get there, let me share a quick and easy egg recipe: Oyster Sauce Egg. Simply fry your eggs as usual, adding a pinch of salt and crushed pepper. Once done, place them on a plate, drizzle with oyster sauce, and sprinkle with chopped spring onions. Yum, right?

Now, let's move on to the main event: Thai Green Egg Curry. I’ve learned Thai cooking through cookbooks, TV programs, and a lot of experimenting. Thai Egg Curry is a real treat! And if you run out of eggs but still have curry left, don’t worry. Just add some fried chicken to transform it into Thai Chicken Egg Curry, or use the leftover curry as a tasty side dish for your rice meal.

 

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 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. .

Pour in the coconut milk, stirring gently to combine it with the curry paste. .

Carefully add the boiled eggs to the pan and stir in. 

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.

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.