Peanut Curry With Eggs

11 ingredients
2 steps

Ingredients

  • 2 tablespoons red curry paste
  • 1/2 teaspoon canned drained green peppercorn
  • 1/4 teaspoon ground cardamom
  • 2 teaspoons paprika
  • 2 1/2 cups coconut milk
  • 1/2 teaspoon sugar (palm preferably)
  • 2 tablespoons fish sauce
  • 250 g frozen peas, thawed
  • 8 hard-boiled eggs, halved
  • 1/2 cup coarsely chopped peanuts
  • chopped fresh coriander, for decoration

Directions

  1. 1
    Combine paste, peppercorns and spices in a pan and add 1/2 cup of the coconut milk to the curry paste mixture, cook 1 minute until fragrant.
  2. 2
    Just before serving combine the remaining coconut milk, sugar, sauce, peas and curry mixture in the pan and stir until heated through; pour curry around the eggs and sprinkle with peanuts and coriander.

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