Thai Curried Eggs

Prep: 10 min

Cook: 10 min

Makes: 12 eggs

Serves: 6

Difficulty:

Cuisine:

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Make this curried egg recipe with Thai flavours as a great protein snack recipe or as an easy appetiser.

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Thai Curried Eggs

Ingredients:

6 eggs

1 1/2 tsp Thai red curry paste

3 tsp Mayonnaise

2 tbsp lime juice

Baby Cos Lettuce -12 leaves

Coriander leaves -12 leaves

Method:

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

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