Egg Curry

For the egg curry, peel and finely chop the onion, cut the green onion into fine rings. Ginger root also peel, finely chop or grate. Rinse the tomatoes with cold water and rub dry. Cut into cubes, removing the seeds. Chop the peanuts.

Heat canola oil in a frying pan. Add the onions and sauté until golden. Now add the spring onions and fry for a few minutes. Add ginger and tomato cubes and fry. Stir in the curry paste and let it boil down for about 15 minutes.

Arrange the boiled eggs on plates and pour the curry sauce over them. Finally, sprinkle the Egg Curry with the chopped peanuts and cilantro.

Preparation Tip:

Add some coconut milk with the curry paste to the sauce for the Egg Curry, then let it boil down first.

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