Curried eggs

Curried eggs

Curried eggs


  • Cooking oil 2 Tbsp
  • Shallots 3, peeled and finely sliced
  • Vegetable curry
  • powder 3 Tbsp
  • Galangal 1-cm (1/2-in) knob, peeled and bruised
  • Red chillies 2, sliced Coconut milk           375 ml (12 fl oz /
  • 11/2 cups)
  • Tomatoes 2, cut into wedges Hard-boiled eggs 6, shelled

This dish is slightly spicy, with the use of curry powder and sliced red chillies.

Serves 4–6


  1. Heat oil in a wok and stir-fry shallots until lightly browned and fragrant.
  2. Mix curry powder with some water into a thick paste and add to wok. Stir-fry until fragrant then add galangal, chillies, coconut milk and tomatoes. Allow to simmer.
  3. Add eggs and cook, stirring, until curry thickens slightly. Garnish as desired and serve hot.

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