Ingredients
Method
Curry Sauce
- Place the can of coconut milk in a medium saucepan and bring to a gentle simmer over medium-high heat. Stir occasionally to prevent scalding.
- Once the milk is hot, whisk in the curry paste, soy sauce, lime juice, brown sugar, and minced garlic clove.
- Keep whisking over medium-high heat for 15-20 minutes until the sauce is thick enough to coat the back of a spoon and reduced by almost 1/2.
- The longer you cook it, the thicker it will be!
Eggs
- Hard boil 6 eggs. Peel them and cut them in halves. Keep them aside.
- Heat up butter in a pan, once its melted but not hot, add red chili powder, turmeric powder, garam masala, salt, and black pepper.
- Mix the spices in the butter and place hard boiled egg haves in the masala butter inside pan. Facing the cut side down.
- Cook all egg halves on low/medium heat for couple of minutes. Do not over cook it. Be careful with the heat so that the spices in the butter does not burn.
- Flip them carefully and cook the other side for couple of minutes same way. So that now egg halves are fully coated with buttery spices.
Assembly
- Add sauce to the pan with eggs, toss to coat, and simmer to heat through.
- Depending on meal, server over rice, toast, ramen ..the
Nutrition
Notes
Some other posts to help along the way:
Hard Boiled eggs - https://www.roguechef.com/?p=1294
Green Curry Paste - https://www.roguechef.com/?p=3239
A spicy little aoli - https://www.roguechef.com/?p=5204