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Thai Curried Eggs

Thai Curried Eggs

ThaiCurriedEggsweb

Ingredients

  • 6 eggs
  • 1 ½ tsp Thai red curry paste
  • 3 tsp mayonnaise
  • 2 tsp lime juice
  • 12 baby Cos lettuce leaves
  • 12 coriander leaves

 

 

Method

  1. Place the eggs into a saucepan and cover with water. Place the lid on the saucepan and bring to the boil, and when it starts to boil take off the lid and start timing for 8 minutes.
  2. Drain and cool under cold water, then peel. Cut the eggs in half lengthways, and scoop the yolks out into a bowl.
  3. Place the curry paste into a small non-stick frying pan and cook for about 1 minute, stirring. Cool slightly, and mix with the yolks, mayonnaise and lime juice until smooth.
  4. Spoon into a snap lock bag, and cut a 1cm hole across one corner. Pipe the mixture back into the egg whites.
  5. Sit an egg half on a baby Cos leaf, and top with a coriander leaf.

Nutritional Information

  • Serving size 79g
  • Energy 380kJ 91kcal
  • Protein 6.3g
  • Total fat 6.6g
  • Saturated fat 1.5g
  • Carbs (total) 1.1g
  • Carbs (sugar) 0.7g
  • Sodium 160mg
  • Fibre 1.3g

All nutrition values are per serve.

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