Hard-boiled Eggs with Peas and Vegetables in Curry

This Hard-Boiled Eggs in Curry with Peas and Vegetables was one of the easiest suppers I have made. I started cooking it at 4 o'clock in the afternoon, for dinner that night, and there was still a lot of time to spare after I finished. I made slight changes to the original recipe by using virgin coconut oil, yellow curry powder and turmeric. I also added more vegetables I had in my bin. The result was a flavorful, hearty all-in-one vegetarian meal in one skillet. It was perfect to serve with a big bowl of jasmine rice. This recipe was inspired by the "Simply Vegetarian Thai Cooking" cookbook by Nancie McDermott.

Cook Time15

Total Time15

Course: Appetizer, Brunch, Dinner, Lunch, Side Dish

Cuisine: Asian, Filipino, Thai

Keyword: Hard boiled Eggs Vegetable Curry

Servings: people

Calories: 33kcal

Author: Elizabeth Ann Quirino

Equipment

Large saucepan

Ingredients

2 Tablespoons organic virgin coconut oil or use vegetable oil
1 whole large onion
2 cloves garlic minced
2 Tablespoons yellow curry powder
1 teaspoon turmeric powder
1 whole large green bell pepper seeded, white membrane removed, sliced in strips
1 Tablespoon patis (fish sauce)
3/4 cup vegetable broth
1 can (14 oz./400 ml) coconut milk
1 cup cherry tomatoes
8 whole hard-boiled eggs peeled, sliced in halves, lengthwise
1 cup frozen green peas
1 cup frozen edamame
2 cups fresh spinach
2 pieces bird's eye chilies 'siling labuyo' in the Philippines
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 cup fresh cilantro coarsely chopped (optional)
for serving: steamed rice

Instructions

In a large skillet, over medium high heat, add the virgin coconut oil. When oil is hot enough in about 2 minutes, saute the garlic and onions.
Add the yellow curry and turmeric powders to the skillet. Mix it in the garlic and onions, till it coats the onions well. Stir around the skillet for the curry to emit its flavors. This should take about 2 minutes.
To the same skillet, add the green pepper slices, fish sauce and vegetable broth. Mix well.
Pour the coconut milk. Lower heat to a slow simmer. (Note: do not allow the heat to get too high or the coconut milk will curdle).
Place the cherry tomatoes, hard-boiled eggs, green peas and edamame inside the skillet. With a cooking spoon, pour the coconut milk-broth mixture over all the ingredients.
Add the fresh spinach to the rest at the last five minutes of cooking. Season with bird's eye chilies, salt and black pepper powder. Turn off heat and cover the skillet.
Garnish with chopped cilantro if desired. Serve hot with boiled rice.
Cook's comments: in the original recipe, Nancie McDermott used green curry paste. She also used soy sauce and palm sugar. I opted for fish sauce instead of soy because my son prefers savory flavors.
About the author: "Nancie McDermott is a food writer, cooking teacher and author of over ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context. Her beloved subjects are the cuisines of Asia and the American South." Get to know Nancie McDermott more through her blog, buy her cookbooks and follow her at cooking events. Find her at NancieMcDermott.com.
Cookbook availability: Nancie McDermott's "Simply Thai Vegetarian Cooking" cookbook (published by Robert Rose Inc.), is on her blog site or else in my convenient Amazon affiliates tab above this blog post.
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Nutrition