Thai Curried Eggs
Thai Curried Eggs
- Preparation time 10 mins
- Serves 6 people
- Download as PDF
- Publication
- 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.
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.