Golden Egg Curry
Golden Egg Curry
Burmese cuisine is influenced by 3 countries: China, India, and Thailand. This golden egg curry is traditionally made with duck eggs, but large chicken eggs will work just fine. Hard boiled eggs are sliced in half and simmered in an oniony tomato sauce, garnished with crispy fried shallots and cilantro. Serve with steamed rice.
Servings: 3
Ingredients
- 6 tbsp vegetable oil
- 3 shallots thinly sliced
- 6 hard boiled eggs
- 1 large white onion thinly sliced
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 3 Thai chilies thinly sliced
- 4 garlic cloves minced
- 1/2” ginger peeled and minced
- 3 tomatoes puréed
- 1 tbsp fish sauce
- 1 tbsp tamarind concentrate
- 1 tsp brown sugar
- 1/4 cup cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the shallots. Fry until crispy.
- Drain on paper towel. Season with salt.
- Add the hard boiled eggs to the oil. Brown the eggs on all sides; about 5 minutes. Remove and set aside.
- Add in the onions, garlic, turmeric, smoked paprika, Thai chilies, and ginger. Cook for 5 minutes.
- Pour in the tomato purée, tamarind, fish sauce, and brown sugar. Simmer for 10 minutes.
- Slice the eggs in half. Add to the curry. Simmer for 2 more minutes.
- Add the fried shallots and cilantro over the eggs.
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