Thai Green Curry with Egg

Name: Thai Green Curry with Egg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 4 pcs egg (hard-boiled, peeled); 2 cup coconut milk (full-fat, divided); 3 tbsp green curry paste; 1 cup bamboo shoot (sliced, drained if canned); 1 pcs bell pepper (medium, sliced); 100 g green beans (trimmed, cut into 2-inch pieces); 2 tbsp fish sauce; 1 tsp coconut sugar; 4 pcs kaffir lime leaves (torn, stems removed); 0.5 cup thai basil (leaves only); 1 tbsp vegetable oil; 0.5 cup water; 1 pinch salt

RATING

4.6/5(112)

TASTE SCORE

9/10

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.

PREP

15m

COOK

20m

SERVES

1 CUP

438 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh, high-quality green curry paste for the most authentic flavor — homemade or from an Asian grocery store.
2
Simmer the coconut milk until you see red-orange oil droplets on the surface; this ensures the paste is fully cooked and aromatic.
3
Add bell pepper in the last 2 minutes of cooking to retain its crunch and vibrant color.
4
Gently score the hard-boiled eggs with a knife before adding them to the curry so they absorb more sauce.
5
Let the finished curry rest for 5 minutes off heat before serving to allow the flavors to meld.
6
Leftovers taste even better the next day — store in an airtight container in the fridge for up to 3 days.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 / keto