Name: Peanut curry with eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon red curry paste; 1/2 teaspoon canned drained green peppercorns; 1/4 teaspoon ground cardamom; 2 teaspoon paprika; 2 1/2 cup (625ml) coconut milk; 1/2 teaspoon palm sugar; 2 tablespoon fish sauce; 250 gram frozen peas, thawed; 8 hard-boiled eggs, halved; 1/2 cup (75g) coarsely chopped peanuts

Ingredients

2 tablespoon red curry paste

1/2 teaspoon canned drained green peppercorns

1/4 teaspoon ground cardamom

2 teaspoon paprika

2 1/2 cup (625ml) coconut milk

1/2 teaspoon palm sugar

2 tablespoon fish sauce

250 gram frozen peas, thawed

8 hard-boiled eggs, halved

1/2 cup (75g) coarsely chopped peanuts

Method

1.Combine paste, peppercorns and spices in pan. Add ½ cup of the coconut milk to the curry paste mixture, cook 1 minute or until fragrant.

2.Combine remaining coconut milk, sugar, sauce, peas and curry mixture in pan, stir until heated through; pour curry around eggs, sprinkle with peanuts.

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Ingredients

Method

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