The red curry paste in Thai curried eggs gives the dish a hint of spice. The eggs are spicy and creamy. For breakfast, brunch, or even a light dinner, this quick and easy recipe is great.
Ingredients:
- 4 eggs
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 1 can 14 oz coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
Instructions:
Heat the vegetable oil in a pan over medium heat
Add the chopped onion and minced garlic
Saut until fragrant and translucent, about 2 minutes
Stir in the Thai red curry paste and cook for another 2 minutes, until it becomes aromatic
Crack the eggs into the pan and stir-fry for about 1-2 minutes, breaking the yolks and mixing them with the curry mixture
Pour in the coconut milk, fish sauce, and sugar
Stir well to combine all the ingredients
Reduce the heat to low and simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken
Taste and adjust the seasoning with more fish sauce or sugar if needed
Serve the Thai curried eggs hot, garnished with fresh cilantro leaves
Enjoy your delicious Thai Curried Eggs
No comments:
Post a Comment