Keto Thai Coconut Egg Curry

Hard-boiled eggs are often relegated to salads, but they're magic in curry. Their firm, mild texture doesn't compete with spices; instead, it soaks them up and becomes a vehicle for flavor. A mild-to-medium red curry paste (adjust based on brand) simmers in full-fat coconut milk to create a sauce that's rich without being heavy at 24 grams of fat and only 7 carbs. Sugar snap peas stay crisp if you add them in the last few minutes, and baby corn contributes sweetness and bite.

The sauce should coat the eggs generously. Fish sauce and lime come in off-heat to keep their vibrant edge. Thai basil scattered over the top right before serving adds an herbal pop that's hard to replicate. This is comfort food that also happens to be ketogenic. Serve in bowls with broth spooned around, or over riced cauliflower if you want something to soak up every drop. It reheats well and actually improves after a day as flavors deepen.