Fried Egg Curry

Ingredients for Fried Egg Curry

• 10 eggs, fried individually (original recipe uses 1 free-range chicken)
• 2 stalks lemongrass crushed
• 1 lb turmeric leaves
• 3 cm galangal crushed
• 6 lbs of lime leaves
• 3 cloves
• 1 small stick of cinnamon
• 1 tbsp vinegar
• 1.5 L coconut milk from 1 coconut (me: 60 gr fibercreme mixed with 500ml warm water, mix well)
• Salt, sugar to taste (me: salt, brown sugar and mushroom broth)

Pureeed Seasoning

• 15 pcs red onion
• 7 cloves of garlic
• 15 pcs curly chilies mixed with cayenne pepper (me: 8 curly chilies + 3 large red chilies because they are not strong spicy)
• 3 pcs candlenut
• A piece of ginger
• A handful of turmeric
• 1/2 tsp cumin

How to Make Fried Egg Curry

• 1. Add coconut milk, lemongrass, lime leaves, turmeric leaves, galangal, cloves, cinnamon and ground spices into the pan. Cook for about 10 minutes while stirring.
• 2. Enter the fried egg, mix well. Give salt, brown sugar, mushroom broth to taste. After boiling, reduce the heat. Add vinegar.
• 3. Continue to cook until the gravy is absorbed and thickens. Lift. Serve .

Location:

Share :