Classic Egg Curry
Here’s a classic that can never go wrong: Egg curry. While curries are often made with proteins like chicken, beef, or fish, for an effortless, budget-friendly weeknight dinner, why not turn to eggs? Just hard-boil them, let them stew in the curry for a bit, and ladle them onto a plate of steaming hot rice or onto slices of thick, buttered bread. Dinner could not be simpler, and leftovers will keep well for the next day. For the classic version of this recipe, use your Homiah red curry spice; and if you'd like a deeper and heavier curry, use your Homiah rendang spices instead. Either option will be delicious!
- Recipe by Jen Toy
Classic Egg Curry
- 4 eggs
- 1 tbsp (15 ml) vegetable oil
- 1⁄2 medium onion, thinly chopped
- 1 medium tomato, thinly chopped
- 1 Homiah Red Curry Kit or 1 Homiah Rendang Kit (there are 2 kits per pouch)
- 7 oz. (200g; 1/2 can) full fat canned coconut milk
- 1/4 cup (60ml) water
- Bring a large pot of water to a boil. Add in the eggs and boil for 6 minutes, then immediately transfer to an ice bath, letting the eggs cool for 5-10 minutes. Peel and set aside.
- Add one tablespoons of vegetable oil to a medium pan, and place over medium heat. Add the eggs to the pan, and sear and blister the eggs on all sides for 1-2 minutes, then remove the eggs from the pan.
- In the same pan, add in the chopped onions and tomatoes. Sauté for 3-5 minutes, until the vegetables are slightly softened. Then, add in the Homiah Malaysian Red Curry or Rendang Kit, and sauté for a further 1 minute. Next, add in the coconut milk and water, and stir them all together. Add the blistered eggs to the pan, and simmer for another 1-2 minutes, gently stirring the eggs around to cover them with sauce.
- This dish is best eaten warm served over rice or toasted bread, perhaps topped with fresh herbs like chopped parsley or cilantro.