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–+ servings

Hard Boiled Eggs in Thai Curry

Adapted from an internet recipe.
Sounds really good, may have to play around with the types of curries but I am thinking Massaman Curry would be perfect. Eggs can be chicken, duck, or even quail.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 12 hard boiled eggs, peeled or 36 quail eggs
  • ½-1 cup cooking oil, for frying
  • 1 link Chinese sausage, diced
  • 1 tablespoon coconut oil
  • 1 tablespoon red curry paste
  • 2 stalks lemongrass, bruised and knoted
  • 1½ cups coconut milk
  • ½ cup cherry tomatoes, halved
  • fresh Thai Basil, chopped, leaves from 2 sprigs
  • steamed rice, for serving

Instructions
 

  • Heat the cooking oil in a large pan over medium high heat, when the oil is hot, carefully add the eggs and gently turn them as they cook to golden brown and crispy. Remove to a paper towel lined plate and set the eggs and pan used aside.
  • In another large pan, or pot, heat to medium heat and add the diced sausage, stir often, let the some of the fat render out and cook until starting to brown and get almost crispy. Remove the sausage to a bowl and set aside.
  • Same large pan or pot used for the sausage, add the coconut oil and heat up, add the curry paste and cook until fragrant, about 2-3 minutes.
  • Lower the heat and add the coconut milk and 1½ cups of water, lemongrass, and tomatoes. Stir and bring back to a boil, then lower the heat to a simmer until the tomatoes are tender and wilted, about 5-7 minutes.
  • Add the eggs to the pan or pot and the basil, simmer until the eggs are heated through.
  • Serve over steamed rice and garnish with the crispy Chinese sausage and fresh chopped Thai basil if desired.

Notes

The eggs would cost about 60 Baht, the link of sausage about 25 Baht. For 6 servings, this is about 37 cents per serving.