Peanut Curry with Eggs
Preparation Time: 10 minutes | Cooking Time: 10 minutes
2 tablespoons red curry paste
1/2 teaspoon canned drained green peppercorns
1/4 teaspoon ground cardamom
2 teaspoons paprika
2 1/2 cups (625ml) coconut milk
1/2 teaspoon palm sugar
2 tablespoons fish sauce
250g frozen peas, thawed
8 hard-boiled eggs, halved
1/2 cup coarsely chopped peanuts
Combine paste, peppercorns and spices in pan. Add 1/2 cup of the coconut milk to the curry paste mixture, cook 1 minute or until fragrant. |
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Combine remaining coconut milk, sugar, sauce, peas and curry mixture in pan, stir until heated through; pour curry around eggs, sprinkle with peanuts.
Serves 6.
Store
Curry paste mixture can be prepared a week ahead. Store, covered, in refrigerator.
Per serving: 39.9g fat, 451 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
