Telur Kari – Indonesian Egg Curry in Spiced Coconut Sauce

Telur Kari (Telor Kerrie) is a flavorful Indonesian dish of hard-boiled eggs simmered in a spiced coconut curry sauce. The dish balances rich, savory curry taste with subtle heat and creaminess from the coconut milk. It’s a great way to enjoy eggs; you’ll love how simple and satisfying it is.

Serve this Telur Kari as a side dish alongside steamed white rice. Pair it with other delicious Indonesian dishes like sambal goreng or stir-fried vegetables.

How to Make Indonesian Egg Curry

To prepare Telur Kari, start by boiling and peeling the eggs. Sauté onions and garlic with curry powder, turmeric, and chili paste in oil until fragrant. Pour in chicken stock and let it simmer for a few minutes. Stir in coconut milk, season with salt and pepper, and add the halved eggs. Simmer gently for another four minutes until the flavors meld.

Continue below for the full recipe with ingredients and step-by-step instructions.

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.

5 from 1 rating

Print recipe

Prep

10 mins

Cook

15 mins

Total

25 mins

Servings

6 curry eggs

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

1. Peel the hard-boiled eggs and keep them warm in a bowl of hot water.
2. Heat oil in a large pan over medium heat. Sauté the onions, curry powder, turmeric, and chili paste until fragrant, about 2 minutes.
3. Add the minced garlic and stir briefly. Pour in the vegetable stock and bring to a simmer. Let it cook for 4 minutes.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. 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

Share this recipe Pin it (opens in a new tab) Facebook (opens in a new tab) WhatsApp (opens in a new tab) Email

Recipe by Deborah Green

Egg Recipes

Want more? Here are some of my favorite Indonesian egg recipes for you to make.
Sambal Goreng Telur – Indonesian Eggs in Spicy Chili Sauce
Spicy Balinese Eggs – Bumbu Bali Telur

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.