Easy Thai Red Curry with Egg! I have made a bottle of Thai red paste at home. I just love the flavor and aroma of homemade thai paste. This time I thought of clubbing eggs with paste and make curry. When I googled I was surprised to see no one has tried thai red curry with eggs. As usual I came up with my own version. Also the curry tasted damn neat.
Further I thought of adding more veggies as that way my hubby will also eat them 😉 Anways normally Thai and Chinese food always have some vegetables along with other ingredients. Mostly Indian egg curries no veggies are added except eggs and potatoes.
Thai Red Curry with Egg is a treat for people who love thai food + eggs like me 😉…… In last 8 days I made twice thai curry that much I love thai food. Also because thai cuisine is quite similar to goan cuisine except herbs, method etc. Guess what ties them together are coconuts. And anything made with coconut is my favorite.
This curry is light, refreshing, delicious, simple to make and full of flavor and aroma. Tastes better with steamed rice Or you could just have it like soup. Along with this curry make some fish fry Or cutlets which will go well along with the dish. Since you are using coconut milk the quantity of the curry tends to be larger in quantity.
Check thai Thai Red Chicken Curry and Thai Tofu Vegetable Curry on blog.
It’s raining heavily this year in India compared to last year. Today was very rainy day across India. Pune has nice and chilled weather anyways I love rains so is winter. What about you which season you like? I hate summers….
I have used home made Thai Red paste you could check the recipe here when you click over here. You could use ready made thai red paste which is easily available in the market however I prefer homemade one. I used kashmiri red chilies hence my paste was red but not spicy as we prefer less spicy back home. However peri peri chilies are used for making thai paste so be careful while adding them unless you are a spice lover.
Learn How to make Thai Red Curry with Egg?
- Boil eggs and peel off their shells. Slice them into halves. If you want to make red thai paste home check the recipe here. 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.
2. Now add all the chopped veggies and stir nicely. Add soy sauce stir again.
3. Cover with a lid containing water. Allow to simmer for another 12 mins until the veggies cook especially potatoes take longer time to cook.
4. If the veggies are appearing dry add little water. Finally add coconut milk along with basil, lemo grass stalks and kaffir lime leaves. Add salt for seasoning. Mix some curry with cornflour and then stir in. Ensure the curry is stirred well and no lumps are formed.
5. Once the curry starts bubbling switch off the gas. Lastly add eggs and serve the curry hot with rice.
Thai Red Curry with Egg recipe details listed below:
- 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)
- Instructions
- Boil eggs and peel off their shells. Slice them into halves. If you want to make red thai paste home check the recipe here.
- 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.
- 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.
- If the veggies are appearing dry add little water. Finally add coconut milk along with basil and kaffir lime leaves. Add salt for seasoning.
- Mix some curry with cornflour and then stir in. Ensure the curry is stirred well and no lumps are formed.
- Once the curry starts bubbling switch off the gas. Lastly add eggs and serve the curry hot with rice.
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.
Leave a Reply