Yellow Egg Curry from North Thailand
This Egg Curry from North Thailand is strongly influenced by the cuisines of Myanmar and India. Like the Burmese Golden Egg Curry (Bae Uu Chin Hin) this vegetarian curry is very simple to cook. In our authentic recipe we tried to show you how easy you can cook a traditional recipe from Asia. Based on the fact that meat is expensive for many families this dish is only with veggies from the garden and eggs from the own chickens or from the neighbors chickens.
Cheap and fast to cook!
All ingredients you’ll find in the list should be fresh and especially the veggies can be different depending on the season you are cooking this recipe. In summer you can add zucchini but also cauliflower is a good choice. It doesn’t matter what kind of veggies you choose. At the end you will have a super healthy and delicious dish on your plate.
4 SERVINGS
Ingredients
6-8 eggs, hard cooked
8 mid-sized potatoes, cooked
2 red capsicums, diced
50 g peas
2 onions, chopped
500 ml coconut milk
250 ml veggie stock
2 tbs yellow curry paste
1-2 tbs soy sauce
1 tbs palm sugar
2 tbs peanut oil
Fresh coriander leaves, chopped
½ cup roasted peanuts
Heat oil in a pan or wok and stir fry onions with palm sugar in peanut oil for 2 minutes on high heat. Deglaze with coconut milk and veggie stock and bring to a simmer. Reduce heat and stir in curry paste.
Now add capsicum, peas, potatoes and eggs and slowly simmer for 3-4 minutes on low heat. Taste with soy sauce, sprinkle coriander and roasted peanuts on top and serve warm with fresh cooked rice.
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