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.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
679cal
20gprotein
25gcarbs
59g
Ingredients
8 large Eggs (For hard-boiling)
800 ml Coconut Milk (Full-fat, unshaken. From two 400ml cans.)
3 tbsp Green Curry Paste (Use an authentic Thai brand for best flavor. Adjust quantity for spice level.)
150 g Thai Eggplant (About 4-5 small, quartered. Also known as 'makua proh'.)
225 g Bamboo Shoots (Canned, drained and rinsed.)
1 medium Red Bell Pepper (Seeded and thinly sliced.)
2 tbsp Fish Sauce (For authentic flavor. Use light soy sauce for a vegetarian version.)
1 tbsp Palm Sugar (Grated or finely chopped. Brown sugar can be substituted.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Thai Green Curry with Egg with Steamed Basmati Rice
Creamy, aromatic Thai Green Curry with egg and fluffy steamed rice. A soul-satisfying, energy-giving meal!
This indo_chinese dish is perfect for dinner. With 941 calories and 25.2g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 leaves Kaffir Lime Leaves (Fresh or frozen. Tear them to release aroma.)
1 cup Thai Basil Leaves (Fresh, loosely packed. Do not substitute with Italian basil.)
1 tbsp Lime Juice (Freshly squeezed.)
120 ml Vegetable Broth (Or water, to adjust consistency.)
1 small Red Chili (Optional, for garnish. Thinly sliced.)
Instructions
1
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.
2
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.
3
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.
4
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.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
