Keto Thai Coconut Egg Curry
Simmered in aromatic broth
- Time
- 25 min
- Serves
- 2
- Calories
- 320 kcal
- Protein
- 16 g
About this recipe
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.
Ingredients
Method
- 1 Heat coconut oil in a pot over medium heat, add curry paste and cook for 2 minutes until fragrant.
- 2 Pour in coconut milk and whisk until smooth and well combined.
- 3 Add hard-boiled eggs and bring to a gentle simmer.
- 4 Add sugar snap peas and baby corn, simmer for 8 minutes until vegetables are tender-crisp.
- 5 Stir in fish sauce and lime juice, taste and adjust seasoning as needed.
- 6 Top with fresh Thai basil and serve hot with cauliflower rice.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
