Indonesian Egg Curry (Telur Kari)
Indonesian Telur Kari is a spiced egg curry cooked in a coconut-based sauce. Hard-boiled eggs absorb the flavors of turmeric, garlic, and chili as they simmer in the fragrant broth.This egg dish fits vegetarian, paleo, low-carb, dairy-free, and gluten-free diets.
Ingredients
- 6 hard-boiled eggspeeled
- 2 ½ tablespoons oil
- 1 onionchopped
- 1 ½ tablespoons curry powder
- ½ tablespoon turmerickunyit
- 1 teaspoon chili pastesambal oelek
- 1 garlic cloveminced
- 1 ¾ cups vegetable stock
- ½ cup coconut milk
- Salt and pepper to taste
Instructions
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Peel the hard-boiled eggs and keep them warm in a bowl of hot water.
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Heat oil in a large pan over medium heat. Sauté the onions, curry powder, turmeric, and chili paste until fragrant, about 2 minutes.
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Add the minced garlic and stir briefly. Pour in the vegetable stock and bring to a simmer. Let it cook for 4 minutes.
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Stir in the coconut milk and season with salt and pepper to taste.
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Halve the boiled eggs and gently add them to the sauce. Let them simmer for another 4 minutes on low heat to absorb the flavors.
Notes
Adjust the spice level by increasing or reducing the chili paste.Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or coconut milk if the sauce thickens.
Nutrition
Per serving (1)
- Calories
- 188 kcal
- Carbs
- 6 g
- Protein
- 7 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 359 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/telur-kari-indonesian-egg-curry/