A mild coconut curry with boiled eggs, potatoes and peas.
This version of a coconut curry with boiled eggs, peas and potatoes, is from Malaysia, it is mildly spicy and packed with flavour. It’s a combination that really works.
INGREDIENTS Serves 4
3 tablespoons garlic-infused oil
3 potatoes, peeled and cut into roast potato-like shapes
2 carrots, peeled and cut into 2½cm chunks
50g leek, finely chopped
1 x 400g can coconut milk
300ml vegetable stock
6-8 hard-boiled eggs, peeled
100g frozen peas
A handful of spring onion greens, chopped
For the curry paste
2½ tablespoons mild curry powder
2 tablespoons soy sauce
1 teaspoon dried chilli flakes
1 tablespoon cornflour
METHOD
Mix all the curry paste ingredients in a small bowl with three tablespoons of water until well combined.
Put a large, lidded casserole dish on a low heat and add the oil. Once it’s hot, add the curry paste and stir-fry for one or two minutes, until fragrant.
Add the potatoes, carrots and leek, followed by the coconut milk and stock, give everything a good stir, then bring to a boil. Turn down to a simmer, cover and leave to cook for 30-40 minutes.
Take off the lid and continue to simmer for about 10 minutes more, until the sauce thickens. Add the peeled boiled eggs and frozen peas, pop the lid back on and simmer for a further five minutes.
Serve with rice and sprinkle each serving with chopped spring onion greens.
Original Recipe The Guardian
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