Recipe Cuisine: Thai
Theme: Soul Spicy
Fiery Thai Green Curry Eggs with Roti Canai
By: Gishara Dias
Ingredients
- 1 cup Valcom coconut cream
- 2 Valcom kaffir lime leaves
- 3 tbsp Thai green curry paste
- ½ cup blanched spinach
- 3 small hot green chillies, crushed
- 1 garlic clove, minced
- 1 tsp fish sauce
- ½ tbsp brown sugar
- Juice of ½ lime
- 2 eggs
- 1 tbsp vinegar
- Chilli oil, for drizzling
- Fried shallots and thinly sliced red chilli, for garnish
- Roti canai, to serve
- Salt, to taste
Product used in recipe
- VALCOM - COCONUT CREAM
- VALCOM - KAFFIR LIME LEAVES
Method
- For the Green Curry Base: Heat ½ cup Valcom coconut cream in a wok over medium-high heat until it bubbles and begins to split, releasing aromatic oil. Add crushed green chillies, garlic and Thai green curry paste. Stir-fry for 1–2 minutes until fragrant. Stir in the remaining coconut cream and Valcom kaffir lime leaves. Blend the blanched spinach until smooth, strain, then add to the wok. Season with fish sauce, brown sugar and salt as needed. Simmer for 3–5 minutes until thick, fragrant and vibrant green. Finish with lime juice. For an ultra-smooth finish, strain through a fine mesh sieve.
- For the Poached Eggs: Bring a saucepan of water to a gentle simmer and add vinegar.Crack eggs into small bowls and carefully slide into the water. Poach for 2–3 minutes until whites are set but yolks remain soft. Remove poached eggs from water and drain well.
- To Serve: Spoon the thick green curry into a shallow bowl. Place the poached eggs on top. Drizzle with chilli oil and a few drops of coconut cream. Garnish with fried shallots and thinly sliced red chilli. Serve with warm flaky roti canai.
