Thai curry eggs

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Written By Truffle&Egg

An easy and delicious egg curry !

Thai Egg Curry in 15 Minutes is the perfect quick and flavour-packed dinner for busy weeknights. Made with crispy boiled eggs simmered in a rich, creamy Thai coconut curry sauce, this easy recipe is comforting, satisfying, and full of bold flavour. Using Thai curry paste, coconut milk, garlic, ginger, and fresh coriander, this simple egg curry comes together fast while tasting like something much more indulgent.

This easy Thai egg curry recipe is ideal when you want a budget-friendly vegetarian dinner that still feels special. The golden turmeric-coated eggs add extra texture and richness, while the creamy Panang-style curry sauce pairs perfectly with fluffy rice or warm roti. Whether you’re looking for a quick 15-minute curry recipe, an easy egg curry, or a simple Thai-inspired dinner, this recipe is one you’ll want to make again and again.

🍽️ 3-4 portions

Ingredients

  • 2 tbsp oil (vegetable or coconut)

  • 1/2 tbsp garlic paste

  • 1/2 tbsp ginger paste

  • 1 1/2 tbsp Thai curry paste (I used Panang)

  • 1 can coconut milk

  • 1/2 tbsp fish sauce

  • 1/2 tbsp sugar

  • 1 tbsp peanut butter

  • 6 eggs

  • 1 tsp turmeric

  • 10 g fresh coriander

Method

  • Boil the eggs in enough water to cover them for 7 minutes. Transfer them to ice-cold water and let them rest for 5 minutes so they are easier to peel.

  • Bring a medium-sized pan to medium-high heat and add 1 tbsp of oil. Add the peeled eggs and cook on all sides until golden and crispy. Add the turmeric and mix well, then immediately turn off the heat.

  • Take a large pan and add the remaining 1 tbsp of oil. Bring to medium heat, then add the garlic and ginger paste. Cook for 1 minute, stirring, before adding the curry paste. Stir for another minute before adding the coconut milk (use 1/4 cup of water to rinse the can and add that to the curry as well).

  • Cook the curry for 5 minutes, stirring occasionally and making sure the paste is well incorporated into the sauce. Add the fish sauce, peanut butter and sugar, then mix well.

  • Finally, add the boiled eggs back in, cover with a lid, and cook for 3–4 minutes so they heat through. Turn off the heat, top with freshly chopped coriander, and serve with rice or roti!

FAQS and Tips

  • Can I make Thai egg curry ahead of time? Yes, Thai egg curry can be made ahead of time and stored in the fridge for up to 3 days. The flavours often deepen overnight, making it even more delicious the next day. Reheat gently on the stove or in the microwave before serving.

  • Which Thai curry paste works best for this recipe? Panang curry paste works especially well for a rich and slightly sweet flavour, but red Thai curry paste is also a great option. You can adjust the amount depending on how spicy you like your curry.

  • Can I make this recipe vegetarian Yes, simply replace the fish sauce with soy sauce, tamari, or a vegetarian fish sauce alternative to make the recipe fully vegetarian.

  • What should I serve with Thai egg curry? Thai egg curry pairs perfectly with steamed jasmine rice, basmati rice, or warm roti. You can also serve it with naan or flatbread for an easy and filling meal.

  • Can I add vegetables to this curry Absolutely. Spinach, green beans, peppers, or baby corn work really well in this recipe and make it even more filling while keeping it quick and easy.

Truffle&Egg
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