התמונה להמחשה בלבדGluten-freeKetoPeanut-freeSesame-freeContains dairy
Egg Curry with Coconut
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A rich and comforting dish featuring boiled eggs enveloped in a velvety coconut milk-based curry sauce, accented by caramelised shallots and an aromatic blend of turmeric and coriander.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Melt a large pot with water and bring to a boil over high heat.
- 2Gently add the eggs and cook for 7 minutes, then transfer them to an ice bath.
- 3Heat the coconut oil in a large pan over medium heat.
- 4Add the crushed coriander seeds and cook, stirring often, until they are lightly golden, about 30-45 seconds.
Nutrition
- Calories
- 50
- Protein
- 0.2g
- Carbs
- 0.8g
Chef tips
Add fresh coriander leaves for garnish. For extra spice, increase the amount of chilli powder.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A rich and comforting dish featuring boiled eggs enveloped in a velvety coconut milk-based curry sauce, accented by caramelised shallots and an aromatic blend of turmeric and coriander.