Burmese Egg Curry

A delicious and simple dish combining coconut milk with hard-boiled eggs, perfect for family meals or impressing guests.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Main Course

Cuisine Asian, Burmese

Servings servings

Calories 250 kcal

Ingredients

Main Ingredients

4 pieces hard-boiled eggs Sliced in half for better flavor absorption
2 tablespoons vegetable oil
1 medium onion, chopped Chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
2 medium tomatoes, chopped
1 tablespoon curry powder Adjust based on spice preference
1 cup coconut milk
to taste Salt
as needed Fresh cilantro for garnish For presentation

Instructions

Cooking

Heat the vegetable oil in a pan over medium heat.
Add the chopped onion, garlic, and ginger; sauté until the onion is translucent.
Stir in the chopped tomatoes and curry powder, cooking for a few minutes until the tomatoes soften.
Pour in the coconut milk and stir to combine.
Gently add the hard-boiled eggs, ensuring they are coated with the sauce.
Simmer for about 5-10 minutes, allowing the flavors to meld.
Season with salt to taste and garnish with fresh cilantro before serving.

Notes

Serve warm with steamed rice or fresh bread. For added flavor, a squeeze of lime juice can be included before serving. Store leftovers in an airtight container for up to three days.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 12gProtein: 10gFat: 18gSaturated Fat: 15gSodium: 200mgFiber: 2gSugar: 3g

Keyword Burmese Egg Curry, Coconut Milk Curry, Comfort Food, Family Recipe, Simple Egg Dish

Tried this recipe?Let us know how it was!