Golden Egg Curry
- 4 large eggs or extra-large eggs, preferably free-range
- 1/3 cup peanut oil or unroasted sesame oil
- 1/8 teaspoon turmeric
- 2 small shallots, minced
- 2 teaspoons minced garlic
- 1/4 teaspoon red chile powder, or to taste
- 2 medium tomatoes (about 1/2 pound), finely chopped
- 2 teaspoons fish sauce
- 1/2 teaspoon salt, or to taste
- 2 or 3 green cayenne chiles, seeded and sliced lengthwise into 3 or 4 strips each
- This recipe is gluten-free
- Produce
- Cayenne chiles, green (2)
- Garlic (2 teaspoons)
- Shallots, small (2)
- Tomatoes (about 1/2 pound), medium (2)
- Condiments
- Fish sauce (2 teaspoons)
- Cooking & Baking
- Peanut oil or unroasted sesame oil (1/3 cup)
- Red chile powder (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Turmeric (1/8 teaspoon)
- Refrigerated
- Eggs or extra-large eggs, large (4)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 16, 2012 (4 months ago).
39 people saved this recipe.
