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    You are in: Home / Recipes / Spiced Coconut Egg Curry Recipe
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    Spiced Coconut Egg Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Daydream's Note:

    This is a quick and easy creamy egg curry to serve over rice. Perfect for a casual, mid week meal, when you want something on the table quickly, or serve for brunch. You will find hollandaise sauce in supermarkets. From the Australian culinary magazine, 'Delicious'.

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    Units: US | Metric


    1. 1
      Melt butter in a pan over low to medium heat, add thinly sliced onions and reduce heat to low.
    2. 2
      Saute onions, stirring, for 6- 8 minutes until softened- do not allow them to brown.
    3. 3
      Add the curry powder and leaves and cook a further minute.
    4. 4
      Stir in the hollandaise sauce, coconut cream, heavy cream, stock and lemon juice, and heat gently.
    5. 5
      Peel eggs, halve them vertically, and pop into the sauce with half the green onions.
    6. 6
      Finish heating through gently, being careful not to break up the eggs.
    7. 7
      Serve on rice, garnished with remaining green onion, a sprinkling of paprika and some toasted coconut shavings if desired.

    Ratings & Reviews:


    Nutritional Facts for Spiced Coconut Egg Curry

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 649.2
    Calories from Fat 546
    Total Fat 60.7 g
    Saturated Fat 37.3 g
    Cholesterol 505.5 mg
    Sodium 321.9 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 2.6 g
    Sugars 7.1 g
    Protein 14.6 g

    The following items or measurements are not included:

    curry leaves

    hollandaise sauce

    vegetable stock

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