I love this recipe because it falls right in my comfort zone. It’s quick and easy and tastes delicious!
INGREDIENTS
2-15 dried red chillies
Half teaspoon black peppercorns
1 tablespoons coriander seeds
1 stick lemon grass
2 cm piece of ginger
Half teaspoon turmeric
6 hard boiled eggs
50 gr shallots finely chopped
3 garlic cloves finely chopped
5 tablespoons sunflower
450ml coconut milk
1 and half tablespoons tamarind
1 tablespoon lime juice
2 teaspoon salt
1 teaspoon sugar
200 gr tomatoes peeled and chopped
2 fresh green chillies finely chopped
Mint leaves
METHOD
Crumble the dried chillies into a bowl into a bowl. Add the peppercorns, coriander, and 200 ml of water. Leave for two hours.
Slice the lemon grass, discard the straw end. Place all the contents of the bowl, including the water, into a mixer. Add the lemon grass, ginger and turmeric. Mix well into a paste.
Heat the oil on a low heat and slowly stir and fry the shallots and garlic until golden for at least 10 minutes. Add the contents of the mixer and continue to fry for a further 15 minutes, until the oil as separated.
Add the coconut milk, tamarind paste, salt, and sugar. Stir well squashing the paste with a spoon, bring to a simmer. As soon as the sauce begins to bubble turn off the heat.
Strain the sauce through a sieve try to get as much liquid out as possible. Return to the pan, and add the eggs.
Just before serving bring the curry back to the boil taste for seasoning, add the tomatoes, stirring a few times and returning briefly to a simmer before tipping into a serving bowl.
Garnish with the green chillies and the mint leaves.
Serve with rice or bread
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