Thai Green Curry with Egg
Aromatic, creamy Thai green curry with gently boiled eggs swimming in a fragrant coconut milk sauce. The eggs soak up all the spicy, herby flavors of the green curry paste, while bamboo shoots and Thai basil add texture and freshness. A quick, satisfying weeknight meal that tastes like it simmered all day.
For 4 servings
- boil · ~15 min
Hard-boil the eggs.
1.Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil over high heat.2.Once boiling, cover, turn off heat, and let sit for 10 minutes.3.Transfer eggs to an ice bath. Peel and set aside. - fry · ~2 min
Fry the curry paste.
1.Heat vegetable oil in a wok over medium heat until shimmering.2.Add 3 tablespoons green curry paste and fry, stirring continuously, until intensely fragrant (1 to 2 minutes).TIPDon't rush this step — frying the paste blooms the spices and deepens the flavor. - simmer · ~4 min
Build the curry base.
1.Pour in half the coconut milk (1 cup), stirring to dissolve the paste completely.2.Simmer until the oil separates and you see red-orange specks on the surface (3 to 4 minutes).TIPOil separation is the visual cue the paste is properly cooked. - simmer · ~3 min
Add remaining liquids and season.
1.Pour in remaining 1 cup coconut milk, water, fish sauce, and coconut sugar.2.Add torn kaffir lime leaves. Stir well and bring to a gentle simmer. - simmer · ~6 min
Cook the vegetables.
1.Add sliced bamboo shoots and green beans to the simmering curry.2.Cook until beans are tender-crisp (5 to 6 minutes).3.Add sliced bell pepper in the last 2 minutes.TIPAdd peppers later so they keep some bite. - assemble · ~2 min
Add the eggs and finish.
1.Carefully place peeled boiled eggs into the curry and gently submerge.2.Simmer 2 more minutes so the eggs absorb the curry flavor.3.Season with a pinch of salt. Taste and adjust fish sauce or sugar as needed.TIPGently scoring the egg whites with a knife helps them soak up more sauce. - garnish
Garnish with Thai basil and serve hot.
1.Remove from heat. Scatter fresh Thai basil leaves over the curry.2.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.
- 1Use fresh, high-quality green curry paste for the most authentic flavor — homemade or from an Asian grocery store.
- 2Simmer the coconut milk until you see red-orange oil droplets on the surface; this ensures the paste is fully cooked and aromatic.
- 3Add bell pepper in the last 2 minutes of cooking to retain its crunch and vibrant color.
- 4Gently score the hard-boiled eggs with a knife before adding them to the curry so they absorb more sauce.
- 5Let the finished curry rest for 5 minutes off heat before serving to allow the flavors to meld.
- 6Leftovers taste even better the next day — store in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Vegan
Replace eggs with firm tofu (pan-fried or boiled) and use soy sauce or tamari instead of fish sauce for a plant-based version that keeps the creamy, spicy essence.
low carb / ketoLow-carb / keto
Omit the coconut sugar and serve with cauliflower rice instead of jasmine rice to reduce carbs while keeping the rich coconut flavor.
extra proteinExtra-protein
Add 200g of diced chicken thigh or shrimp along with the vegetables for a heartier meal that still lets the creamy curry shine.
spicy burstSpicy-burst
Increase the green curry paste to 4 tablespoons and add 1-2 bird's eye chilies (slit) during step 5 for a fiery kick.
Why this is on our healthy list.
Rich in Healthy Fats
Full-fat coconut milk provides medium-chain triglycerides (MCTs) that support energy and metabolism.
Good Source of Plant Fiber
Bamboo shoots, green beans, and bell pepper contribute dietary fiber for digestive health.
High-Quality Protein from Eggs
Hard-boiled eggs offer complete protein with all essential amino acids, aiding muscle repair and satiety.
Antioxidant-Rich Herbs
Thai basil and kaffir lime leaves contain antioxidants that may help reduce inflammation.
Frequently asked questions
Absolutely — look for Thai brands like Mae Ploy or Thai Kitchen for authentic flavor. Avoid 'curry powder' as it's very different.
