REVISITED: EGGS WITH CURRY SAUCE

Dairy Free

Gluten & Grain Free

Low Disaccharide

Nut Free

A lovely Thai style sauce, than goes wonderfully on boiled eggs, fish or chicken. I also have used on my salads as a dressing.

Makes: 3-4 serves

Prep time: 10 mins

Cooking time: 15 mins

Ingredients

  • 6-8 boiled eggs
  • 2 tbsp coconut oil
  • 4 spring onions, chopped
  • 1cm x 3 cm piece ginger, peeled and grated
  • 1/2 tsp ground cardamon
  • 2 tsp tumeric powder
  • 2 small (1 lg) chilli, chopped
  • 2 tbsp natvia
  • 2 x 400g cans coconut milk
  • 2 tbsp lime juice
  • 1/4 – 1/2 cup coriander, chopped

Method

  • In mixer, chop chilli. Add spring onions and chop a little. Add coconut oil, ginger, cardamon, tumeric and salt and blend briefly (pulse)
  • Transfer mixture to pot, and saute for 5 mins, stirring continuously.
  • Add coconut milk and natvia, and bring to the boil. Reduce heat and simmer without a lid for 10 – 15 mins.
  • Stir in lime juice and 1/4 coriander and add eggs. Reduce heat and stir until eggs are heated through. (about 5 mins).
  • Serve with boiled potatoes (if not low disaccharide) or cauliflower fried rice with remaining coriander sprinkled over.

Notes

  • This recipe will make enough sauce to freeze half for a quick, easy meal after work later in the week.
  • When reheating, do so over a low heat while continuously stirring.

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