Recipes and Cooking

Thai Curried Eggs

Preparation time 10 mins Serves 6 people


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




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.