Boiled Egg and Potato Yellow Curry
Boiled Egg and Potato Yellow Curry

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, boiled egg and potato yellow curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Boiled Egg and Potato Yellow Curry is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Boiled Egg and Potato Yellow Curry is something which I have loved my entire life.

After ten minutes add the salt to the water and add the potatoes with the eggs and boil for another five minutes. In a small frying pan add the spices (coriander, ginger, curry, pepper), and toast them over low heat for about two minutes. Pour water into skillet and bring sauce to a boil.

To get started with this recipe, we have to first prepare a few ingredients. You can have boiled egg and potato yellow curry using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Boiled Egg and Potato Yellow Curry:
  1. Prepare 200 grams Chicken thigh meat
  2. Make ready 500 grams Potatoes
  3. Get 50 grams Onion
  4. Prepare 4 Boiled eggs
  5. Take 1 tsp Vegetable oil
  6. Prepare 50 grams Yellow curry paste
  7. Prepare 400 ml Coconut milk
  8. Take 400 ml Water
  9. Prepare 3 tsp Fish sauce
  10. Make ready 2 tsp Sugar, or to taste

In my egg curry, I skipped the potatoes and added green peas. Making egg curry is not really difficult. In fact if you have the eggs boiled and ready to go then it's just a matter of putting Thank Manali, I checked about yellow onions, apparently they are known as brown onions here in Australia. Cool in cold water then peel and quarter them.

Instructions to make Boiled Egg and Potato Yellow Curry:
  1. Cut the chicken thigh meat into bite-sized pieces, the onion into 2cm wedges, and the potatoes in half (cut the potatoes larger than the chicken).
  2. Put vegetable oil and yellow curry paste in a pan and fry over low heat. Once fragrant, gradually add 240 ml of coconut milk in 3 batches and stir.
  3. Bring it to a boil, add the chicken and fry. Once the color of the chicken changes, add the potatoes, onions and boiled eggs.
  4. Bring to a boil, add 160 ml of coconut milk and 350 ml of water and simmer over medium-low heat (add a little water if the curry becomes too thick).
  5. When the chicken and potatoes are tender, season the curry with the Thai fish sauce and sugar. Add salt to taste.
  6. Transfer to a serving dish and top with basil. Enjoy it with rice!

Wash eggs and begin to boil them on a medium flame. Cover and cook on a low flame till the potatoes are done. A slow cooked curry tastes better, so if you have time cook on a low flame. Deep fried dolly fish in Japanese style topped yellow curry with sliced cabbage and pickled ginger. Spicy fried chicken salad (Yum Kai Zap in Thai) served mixed vegetables salad and french fires.

So that is going to wrap this up for this exceptional food boiled egg and potato yellow curry recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!