Egg Curry

Hard-boiled eggs simmered in a rich, creamy coconut curry sauce with tender potatoes and carrots. then finished with red bell pepper and long green peppers.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course, Main Dish

Cuisine: Filipino, Southeast Asian

Keyword: coconut milk, comfort food, egg curry, Savory

Servings: people

Calories: 314kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Cooking pot For boiling the eggs
1 Wide pan For sautéing and simmering the curry

Ingredients

8 pieces large eggs
2 tablespoons cooking oil
1 piece large potato peeled and cut into cubes
1 piece medium carrot peeled and sliced
1 piece medium yellow onion chopped
4 cloves garlic minced
1 thumb ginger cut into thin strips
1 teaspoon fish sauce
1 tablespoon yellow curry powder
250 ml Nestle All-Purpose Cream
3/4 cup water
1 piece medium red bell pepper sliced
2 pieces long green peppers
6 grams Maggi Magic Sarap

US Customary - Metric

Instructions

Boil the eggs for 9 to 10 minutes. Transfer them to a bowl of cold water and let them cool. Peel the eggs and set them aside.
8 pieces large eggs
Heat the cooking oil in a pan. Add the potato and cook for 3 minutes. Add the carrot and continue cooking for 2 minutes. Remove the vegetables from the pan and set them aside.
2 tablespoons cooking oil, 1 piece large potato, 1 piece medium carrot
Using the same pan, sauté the onion for 2 minutes.
1 piece medium yellow onion
Add the garlic and ginger. Continue sautéing for 1 minute.
4 cloves garlic, 1 thumb ginger
Add the fish sauce and cook for 30 seconds.
1 teaspoon fish sauce
Add the curry powder and stir for 20 seconds.
1 tablespoon yellow curry powder
Pour in Nestle All-Purpose Cream and water. Stir and let the mixture come to a gentle simmer.
250 ml Nestle All-Purpose Cream, 3/4 cup water
Return the potato and carrot to the pan. Cover and cook over low to medium heat for 3 to 5 minutes, or until the potato becomes tender.
1 piece large potato, 1 piece medium carrot
Add the red bell pepper, long green peppers. Gently stir and simmer uncovered for 3 minutes.
1 piece medium red bell pepper, 2 pieces long green peppers
Add the boiled eggs and season with Maggi Magic Sarap.
8 pieces large eggs, 6 grams Maggi Magic Sarap
Transfer to a serving plate. Serve with warm rice. Share and enjoy!

Notes

Egg timing – Start the eggs in already-boiling water and set a timer; 9 minutes gives a fully set yolk that still looks bright yellow when the egg is halved on the plate.

Make-ahead – The eggs can be boiled and peeled a day ahead and kept covered in the refrigerator, which shortens the cooking time to about 25 minutes on the day you serve it.

Storage – Keep leftovers in a covered container in the refrigerator for up to 3 days and reheat gently over low heat so the coconut sauce stays smooth. The sauce thickens as it cools; stir in a splash of water when reheating.

Scaling – To double the recipe, use two cans of coconut milk and a wide pan so the eggs sit in a single layer in the sauce; the simmering times stay the same.

Nutrition