Thai Red Curry with Egg - Iftar Recipes for Ramadan
Recipe type: egg curry, meals
RecipeCuisine: Thai Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • tbsp red thai paste ( i used 2 tbsp as mine wasn't very spicy paste as homemade)
  • 1 tbsp corn flour
  • ½ tbsp oil
  • 4 to 5 button mushrooms chopped thickly
  • 5 to 6 baby corn chopped thickly
  • 1 potato chopped thinly
  • ½ red bell pepper chopped into squares
  • ½ yellow bell pepper chopped into squares
  • 6 to 7 broccoli florets
  • 3 to 4 lemongrass stalks
  • 6 to 7 basil leaves
  • 8 to 10 kaffir lime leaves
  • 1 carrot chopped thinly
  • 1 tbsp soy sauce
  • 6 eggs boiled
  • 2 cups thick coconut milk homemade Or readymade ( I made at home)
How to make the recipe?
  1. Instructions
  2. Boil eggs and peel off their shells. Slice them into halves. If you want to make red thai paste home check the recipe here.
  3. Chop all veggies and keep everything handy. Take a broad bottomed pan add oil to it. Add in the red paste and saute for a minute.
  4. Now add all the chopped veggies and stir nicely. Add soy sauce stir again. Cover with a lid containing water. Allow to simmer for another 12 mins until the veggies cook especially potatoes take longer time to cook.
  5. If the veggies are appearing dry add little water. Finally add coconut milk along with basil and kaffir lime leaves. Add salt for seasoning.
  6. Mix some curry with cornflour and then stir in. Ensure the curry is stirred well and no lumps are formed.
  7. Once the curry starts bubbling switch off the gas. Lastly add eggs and serve the curry hot with rice.
Notes
Don't cook the coconut milk too much else it will start splitting. So only add when you are about to finish the curry and the veggies are cooked.
1. You could make this curry in advance and store into the fridge.
2. If you like spicy food then add little more thai paste.
3. You could add veggies of your choice.
4. Another variation to this curry would be to drop the eggs instead of adding boiled eggs.
5. Time duration consist of making coconut milk and thai paste. If using store packets then it would take only about 20-25 mins of cooking.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/thai-red-curry-with-egg/