Name: Thai Curried Eggs Recipe - Australian Eggs
Total time: 10 min
Yield: 6
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

Thai Curried Eggs

Preparation time 10 mins
Serves 6 people
User Rating
Download as PDF

Publication 4 October 2013
Categories

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

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.
Drain and cool under cold water, then peel. Cut the eggs in half lengthways, and scoop the yolks out into a bowl.
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.
Spoon into a snap lock bag, and cut a 1cm hole across one corner. Pipe the mixture back into the egg whites.
Sit an egg half on a baby Cos leaf, and top with a coriander leaf.