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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
Bloom the Curry Paste
Build the Curry and Cook Vegetables
A fragrant and creamy Thai green curry loaded with fresh vegetables and firm tofu, simmered in a rich coconut milk broth. This vibrant, aromatic, and satisfying one-pot meal brings the authentic flavors of Thailand right to your kitchen in under an hour.
Classic street food flavors of sweet, sour, and savory come together in this quick stir-fry. Tender shrimp, chewy rice noodles, and a tangy tamarind sauce, all topped with crunchy peanuts. A restaurant favorite you can make at home in under 35 minutes!
This beloved Thai street food classic features wide, chewy rice noodles stir-fried with tender chicken and crisp Chinese broccoli in a savory, slightly sweet soy sauce. A satisfying and flavorful one-pan meal that comes together in under 30 minutes.
Classic stir-fried rice noodles with tender chicken, crunchy peanuts, and a signature sweet and tangy sauce. This beloved street food classic is surprisingly easy to make at home for a quick weeknight dinner.
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.
This thai recipe takes 40 minutes to prepare and yields 4 servings. At 676.94 calories per serving with 20.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Serve
Replace the eggs with 14 oz (400g) of firm tofu, cut into cubes and pan-fried until golden, or with pre-fried tofu puffs.
Incorporate other vegetables like baby corn, mushrooms, or snow peas. Add them according to their cooking times.
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.
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.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
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.
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.
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.
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.
One serving of this Thai Green Curry with Egg contains approximately 550-650 calories, depending on the specific brands of coconut milk and curry paste used. This estimate includes the curry only, not the rice served alongside it.
Absolutely. To make it vegan, ensure your green curry paste does not contain shrimp paste. Replace the fish sauce with an equal amount of light soy sauce or tamari, and substitute the eggs with pan-fried firm tofu or tofu puffs.
The primary difference is the type of chili used. Green curry is made with fresh green chilies, giving it a vibrant, fresh, and typically spicier flavor. Red curry is made with dried red chilies, which gives it a deeper, smokier, and often milder flavor.
The easiest way is to reduce the amount of green curry paste. Start with 1.5 tablespoons and add more to taste. You can also add a bit more coconut milk or a squeeze of lime at the end to balance the heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Reheat gently on the stovetop or in the microwave.