In case you have a bunch of boiled eggs lying around looking to be turned into anything other than egg salad.
This is my “What do I do with all these damned Easter eggs?” post. I was actually inspired by an Indonesian recipe I found, but I decided to simplify it a little bit and make it more like a Thai curry. I wasn’t exactly sure how boiled eggs in curry would be, but was delightfully surprised!
Frying the boiled eggs is completely optional, and if you skip this step the dish will come together much more quickly. If you have the time, however, I suggest trying it. The outside develops a deliciously crispy little film that’s akin to the bubbly crisped egg white edges of a greasy fried egg you would get at a diner. Yes, the coconut milk takes the crisp out of it a little bit, but that’s what the crispy sausage is for.
TIP: If you’re boiling your eggs fresh, peeling them immediately can be frustrating at best. Once boiled, pour out the hot water and add cool water with ice into your pot until the eggs have cooled. This will make that little film separate from the whites and peeling them will be easier.
If you have little kids that don’t do spicy food, definitely taste and adjust your Thai curry paste. You can also use more coconut milk and give them more rice to dampen the spice a bit. If it’s still too spicy, you can pretty easily make your own curry paste and use little to no chiles. In fact, if you make your own you can adjust the spices exactly to your liking. For me, in the art of laziness without children, I just use the store bought stuff.
Non-game substitution: You can crisp up any sausage, or even use bacon.
Vegetarian substitution: Just leave off the meat garnish!
- 12-18 eggs hard boiled and peeled
- 1/2-1 cup frying oil
- 2 oz smoked venison sausage diced small
- 1 tbsp coconut (or other) oil
- 1 tbsp Thai curry paste
- 1 can coconut milk
- 2 stalks lemon grass trimmed and bruised up a bit
- 1/2 cup grape tomatoes halved
- 2 sprigs Thai basil leaves plucked and roughly chopped
- steamed rice
Heat the frying oil over medium-high heat. Once ready, carefully add the eggs a few at a time, gently turning until the whole surface is brown and crispy. Remove to a paper towel-lined plate and continue until all the eggs are fried.
Meanwhile, on another burner, heat a large skillet to medium-high heat and fry the smoked sausage pieces until crispy (about 10-ish minutes). Set aside to cool.
Once the eggs and sausage are finished, rewarm the skillet with the sausage fat in it over medium heat. Add coconut oil if needed. Add the curry paste and fry until fragrant and starting to slightly brown, 2-3 minutes. Lower the heat slightly and add the coconut milk and one coconut milk can of water. Also, add the lemon grass lime leaves (or zest) and tomatoes. Bring to a boil then lower heat and simmer until the tomatoes are wilted, about 5-7 minutes. Add the eggs and basil and continue to simmer until everything is warmed through.
Garnish with more basil (if you want) and the crispy sausage pieces. Serve over steamed rice.
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3 Comments on "Easter Eggs in Thai Curry"
Not only is this beautiful, but it looks absolutely delicious and full of flavor. I can’t wait to give it a go.
[…] Thai Curried Eggs (You can omit the venison, but be sure to use plenty of Chinese greens, such as bok choy and pea sprouts!) […]