Green curry with fresh coriander (cilantro) and lime is perfect with eggs. Serve with rice or flatbreads.
Ingredients (serves 2)
2 tbsp vegetable oil
2 large cloves of garlic
A fat thumb of ginger
1 stick of cinnamon or cassia bark
A few fresh or frozen lime leaves
1 tsp turmeric
1 tsp hot chilli powder
1 tsp garam masala
A large bunch of coriander, chopped (include leaves and stalks)
A bunch of fenugreek leaves, chopped or 2 inch block of frozen fenugreek leaves.
Zest and juice of half a lime.
1 tsp sugar
2 tbsp yoghurt
Salt to taste
4 hard boiled or medium boiled eggs, shelled and halved.
Crispy fried onions, to sprinkle.
Method
Ingredients (serves 2)
2 tbsp vegetable oil
2 large cloves of garlic
A fat thumb of ginger
1 stick of cinnamon or cassia bark
A few fresh or frozen lime leaves
1 tsp turmeric
1 tsp hot chilli powder
1 tsp garam masala
A large bunch of coriander, chopped (include leaves and stalks)
A bunch of fenugreek leaves, chopped or 2 inch block of frozen fenugreek leaves.
Zest and juice of half a lime.
1 tsp sugar
2 tbsp yoghurt
Salt to taste
4 hard boiled or medium boiled eggs, shelled and halved.
Crispy fried onions, to sprinkle.
Method
- Finely grate or chop the garlic and ginger and fry gently in the oil for a few minutes.
- Add a cup of water, the cinnamon, lime leaves, turmeric, chilli and garam masala. Simmer for 5 minutes.
- Add the coriander and fenugreek. Simmer for ten minutes. If the mixture becomes too dry, add more water.
- Remove the lime leaves and cinnamon stick. Using a stick blender or liquidiser, blitz the mixture until smooth.
- Return to the pan and stir in the yoghurt. Heat gently.
- Add lime juice and zest, sugar and salt (to taste).
- Add the eggs and heat through.
- Sprinkle the crispy onions over the top.
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