Peanut Curry With Eggs

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine paste, peppercorns and spices in a pan and add 1/2 cup of the coconut milk to the curry paste mixture, cook 1 minute until fragrant.
  • Just before serving combine the remaining coconut milk, sugar, sauce, peas and curry mixture in the pan and stir until heated through; pour curry around the eggs and sprinkle with peanuts and coriander.
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