Penang Curry Poached Eggs

Ingredients

• 4 eggs
• 200 ml coconut milk (do not shake the can; divided)
• 0.25 cup water (plus 1–2 tbsp extra if needed)
• 1.5 tbsp Penang curry paste (or curry paste of choice)
• 1 tsp fish sauce
• 1 tsp chicken powder (optional)
• Makrut lime leaves (finely sliced, for garnish)
• crispy shallots (for garnish)
• chilli oil (for garnish)

Steps

1. 1

   Without shaking the can of coconut milk, spoon off the thick coconut cream (fat) from the top and add it to a pan over medium heat.

2. 2

   Add 1 1/2 tablespoons of Penang curry paste to the pan and cook for 1–2 minutes, stirring constantly, until the paste darkens slightly and the oil begins to split from the cream.

3. 3

   Pour in the remaining coconut milk (approximately 180 ml) and 1/4 cup of water, then stir to combine into a smooth sauce.

4. 4

   Add 1 teaspoon of fish sauce and 1 teaspoon of chicken powder (if using). Bring the mixture to a gentle simmer.

5. 5

   Crack the 4 eggs directly into the simmering sauce. Cover the pan with a lid and cook for about 2 minutes.

6. 6

   Turn off the heat and let the eggs continue to sit in the residual heat until the whites are set but the yolks are still runny to your liking.

7. 7

   Garnish the dish with finely sliced Makrut lime leaves, crispy shallots, and a drizzle of chilli oil before serving.

Notes

If the coconut milk does not split during the second step, that is fine. You can add an extra 1-2 tablespoons of water to the sauce if it becomes too thick.

Nutrition per serving

• breakfast
• brunch
• poached eggs
• curry
• spicy
• one-pan
• gluten-free