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Spicy Egg Curry
Rated 5.0 stars by 1 users
Category
Meals
Cuisine
Vietnamese
Servings
4
This spicy egg curry is simple, comforting, and full of bold flavor. Soft-boiled eggs are lightly fried until golden, then simmered in our fragrant Vietnamese Lemongrass Curry Simmer Sauce that soaks into every crack and crevice. The result is rich and savory with just the right amount of heat. Spoon it over hot rice and finish with green onions for an easy meal that punches way above its weight.
Recipe By: MMBonAppetit
Ingredients
- 12 eggs
- Vegetable oil
-
1 jar Red Boat Spicy Vietnamese Lemongrass Curry
- Green onion (for garnish- optional)
Directions
Bring a medium pot of water to boil.
- Gently add in the eggs and cook to your preference- soft-boiled recommended (8 minutes).
- Remove the eggs from the pot and add to an ice water bath for 10 minutes.
- Peel the eggs.
- Heat a pan on medium and add a thin layer of vegetable oil.
- Add in the eggs and fry until the bottom side browns, then flip and fry the other side.
- Remove the eggs from the pan and pour out all the excess oil.
- Return the eggs to the pan and pour in Red Boat Spicy Vietnamese Lemongrass Curry.
- Simmer on medium low for 7-10 minutes, turning the eggs occasionally so all sides get cooked in the sauce.
- Chop green onion, if using.
- Remove from heat, and serve immediately with rice and green onion
