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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is something you will find served in Thailand , usually as part of a dinner. Ingredients:
2 tablespoons red curry paste |
1/2 teaspoon canned drained green peppercorn |
1/4 teaspoon ground cardamom |
2 teaspoons paprika |
2 1/2 cups coconut milk |
1/2 teaspoon sugar (palm preferably) |
2 tablespoons fish sauce |
250 g frozen peas, thawed |
8 hard-boiled eggs, halved |
1/2 cup coarsely chopped peanuts |
chopped fresh coriander, for decoration |
Directions:
1. Combine paste, peppercorns and spices in a pan and add 1/2 cup of the coconut milk to the curry paste mixture, cook 1 minute until fragrant.
2. Just before serving combine the remaining coconut milk, sugar, sauce, peas and curry mixture in the pan and stir until heated through; pour curry around the eggs and sprinkle with peanuts and coriander.
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