Eggs are versatile and delicious in every form for me and I particularly am fond of eating eggs for lunch – which means baked eggs in various forms! I started thinking of something along the lines of Thai curry and eggs and thought, why not bake them? Here I use leftover Thai curry green paste, add it to coconut cream, add some fresh lemongrass, a dried kaffir lime leaf and cook for a little bit in a pan, then crack eggs on top, cover, letting them steam and then voila! Simply sprinkle some sesame seeds and peanuts and really, you’ve got yourself a whole meal!
- Recipe Serves
1 person
- Recipe Ingredients
½ onion, crushed
1-2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin seeds
1 tbsp Thai green curry paste
100 ml coconut cream
½ dried kaffir lime leaves
1-2 stalks of fresh lemongrass
2-3 tbsp water (optional)
1 tsp salt
1 tsp red chili flakes
2-3 fresh basil leaves
2 tsp coconut oil
2 eggs
soya sauce (optional)
for garnish: black and white toasted sesame seeds and toasted peanuts
- Recipe Instructions
Heat coconut oil in a small pan and add the cumin seeds, onion, garlic, ginger paste and Thai curry paste and sauté
Then add the coconut milk, salt, chili flakes, kaffir lime leaves, lemongrass, basil, salt and cook for a few minutes, to reduce down
Add water if required, stirring occasionally
Then crack two eggs in the center and cover the pan with the lid and let the eggs cook and steam for about 3-4 minutes, ensuring the whites firm up but the yolk has some jiggle to it
Sprinkle sesame seeds and peanuts over and if you like a teaspoon of soya sauce
