Thai Green Curry with Egg
A fragrant and creamy Thai green curry made with tender-crisp vegetables and hard-boiled eggs. This eggetarian twist on a classic is quick, satisfying, and bursting with authentic Thai flavors of coconut, basil, and lime.
For 4 servings
Prepare Eggs and Vegetables
- Place eggs in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil, then cover, turn off the heat, and let stand for 10-12 minutes.
- Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and slice them in half lengthwise. Set aside.
- While the eggs cook, prepare your vegetables: quarter the Thai eggplant, slice the red bell pepper, and drain and rinse the bamboo shoots.
Bloom the Curry Paste
- Open the cans of coconut milk without shaking them. Scoop out the thick cream from the top (about 1/2 cup) into a large wok or pot over medium heat.
- Bring the cream to a simmer and cook for 3-4 minutes, stirring occasionally, until it thickens and the oil begins to separate. This is called 'cracking the coconut cream' and is key for a fragrant curry.
- Add the green curry paste to the separated oil. Stir-fry for 1-2 minutes until it becomes deeply aromatic.
Build the Curry and Cook Vegetables
- Pour in the remaining coconut milk and the vegetable broth. Add the torn kaffir lime leaves, fish sauce, and palm sugar. Stir until the sugar dissolves and bring to a gentle simmer.
- Add the quartered Thai eggplant and bamboo shoots. Cook for 6-8 minutes, until the eggplant is tender but still holds its shape.
- Add the sliced red bell pepper and cook for another 2-3 minutes until it is tender-crisp.
Finish and Serve
- Turn off the heat. Stir in the fresh Thai basil leaves and the lime juice. The residual heat will wilt the basil perfectly.
- Taste the curry and adjust seasoning if needed. It should have a balance of spicy, savory, sweet, and sour flavors.
- Gently place the halved hard-boiled eggs into the curry to warm through for a minute.
- Ladle the curry into bowls, garnish with sliced red chili and extra basil leaves, and serve immediately with steamed jasmine rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest curry, always use full-fat coconut milk. Light coconut milk will result in a thinner, less flavorful sauce.
- 2The technique of 'cracking' the coconut cream by cooking it until the oil separates is crucial for developing a deep, authentic flavor base.
- 3Don't add the Thai basil until the very end, after turning off the heat. This preserves its vibrant color and fresh, peppery aroma.
- 4If you can't find Thai eggplant, you can substitute with an equal amount of sliced zucchini or green beans, but add them in the last 5 minutes of cooking.
- 5For a milder curry, reduce the amount of green curry paste to 1.5-2 tablespoons.
- 6This curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Protein Swap
Replace the eggs with 14 oz (400g) of firm tofu, cut into cubes and pan-fried until golden, or with pre-fried tofu puffs.
Vegetable MedleyVegetable Medley
Incorporate other vegetables like baby corn, mushrooms, or snow peas. Add them according to their cooking times.
Make it VeganMake it Vegan
Use a vegan green curry paste (check labels for shrimp paste), swap the fish sauce for light soy sauce or tamari, and use tofu instead of eggs.
Richer CurryRicher Curry
For an extra rich and creamy finish, stir in 2-3 tablespoons of coconut cream right at the end with the basil and lime juice.
Why this is on our healthy list.
High in Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in Healthy Fats
Full-fat coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is more easily converted into energy by the body compared to other saturated fats.
Antioxidant Powerhouse
The herbs and spices in green curry paste, such as galangal, lemongrass, and kaffir lime, are loaded with antioxidants that help combat cellular damage from free radicals.
Metabolism Support
The capsaicin found in the green chilies of the curry paste can provide a temporary boost to your metabolism and may aid in fat burning.
Frequently asked questions
Yes, it can be part of a healthy diet. It's rich in protein from the eggs and contains healthy fats from coconut milk. The curry paste and fresh herbs are packed with antioxidants. However, it is high in saturated fat and calories, so enjoy it in moderation.