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Spicy Thai Egg Curry

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 6 units Eggs
  • 400 ml Coconut milk
  • 3 tablespoons Red curry paste
  • 2 tablespoons Soy sauce
  • 1 tablespoons Fish sauce
  • 1 cup Basil leaves
  • 2 units Red bell peppers
  • 2 teaspoons Sugar
  • 5-6 units Thailand bird chilies

Instructions:

  1. Boil the eggs, peel and set aside.
  2. Heat the coconut milk in a deep pan or wok to a simmer.
  3. Add the curry paste and stir well until it's entirely mixed with the coconut milk.
  4. After a few minutes, add the soy sauce, fish sauce, sugar, and bird chilies. Stir well.
  5. Cut the bell peppers into strips and add them into the pan. Cook for about 5 minutes, or until they've softened.
  6. Add the boiled eggs and stir gently, making sure all the eggs are covered with the curry sauce.
  7. Finally, add the basil leaves and stir gently. Cook for another 2 minutes.
  8. Serve the curry hot with steamed rice.