There is this Chinese grocery store in Alabama which has the Thai curry pastes. The last time we visited this place, we got all the three colored curry pastes...the Yellow, Green and Red.
Yesterday for dinner, I made a creamy egg curry with the yellow curry paste. It was very delicious. I served it with Roti...the Indian wheat bread
Creamy Thai Egg Yellow Curry (Beaten eggs cooked in Thai yellow curry gravy)
Creamy Thai Egg Yellow Curry
Ingredients
- 3 tablespoons Thai yellow curry paste
- 1/3 cup frozen grated coconut thawed and ground to paste with 1/2 cup water
- 4 oz fully cooked salad shrimp thawed (optional)
- 4 eggs lightly beaten
- 1 tablespoon oil
- salt as needed
- 1 medium small onion finely chopped
- 1 medium tomato finely chopped
In a pan heat the oil and fry the onions until they start becoming brown. Add the Thai yellow curry paste and the tomotos and cook for 5 minutes. Add the shrimp and the coconut paste and stir to combine and cook for 5 more minutes. Raise the flame to high and let the curry come to a rolling boil. Add the beaten egg to the pot and cover and let cook for 2 minutes. Remove the lid and stir to combine. Let the curry boil further for 3-5 more minutes.
Give it a taste test and add salt if desired. Sprinkle with chopped cilantro and enjoy with rice or roti
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