Thai Green Egg curry with vegetables

 I usually do not like to add sweet potato to the curries. I always have a feeling that the curry would turn out to be sweet and I will not like it. But today I dared and I added sweet potato to this amazing gravy and it was super delicious. The original recipe is here . Of course I had to modify it. I added boiled eggs top it and made it more hearty.

Thai Green Egg curry with vegetables (Boiled egg curry Thai based coconut gravy with Sweet Potatoes and Green Beans)

Thai Green Egg Curry

Ingredients:

1. 1 Tablespoon + 2 teaspoons oil
2. 1¾ cups Unsweetened Coconut Milk
3. 4 oz Green Beans, ends trimmed and sliced length wise
4. 1 teaspoon ginger garlic paste
5. 1 medium Onion sliced into half circles
6. 1 medium small Sweet Potato cubed into 1 cm cubes
7. 2 Tbsps Green Curry Paste
8. 6 hard boiled eggs peeled

In a deep pan heat the oil and add the ginger garlic paste and the green curry paste and fry for a minute stirring. Add the onion slices and the sweet potato cubes and fry for 3-4 minutes. Add the coconut milk + 1 cup hot water and bring to a boil. Add the green beans and let it boil for 10 minutes. 

In the mean time, in another pan add the 2 teaspoons oil, give the eggs small slits with the knife. Do not cut the eggs. This is just to create space with the skin of the boiled eggs, so that when you fry it, it will not explode in your face. Fry stirring 2-5 minutes*.

Add the fried eggs to the curry and simmer for 5 more minutes. Give it a taste test, adjust the salt and garnish with cilantro and enjoy with White/Ponni rice

*My Hubby likes the skin crispy and rubbery...so fry till the skin becomes brown. The rest of the family does not, so fry it just for 2 minutes, to get better flavor

More Yummy Curries:

Thai Red Curry Mushroom

Thai Coconut Peanut Wings

Thai Chicken Watercress Soup