Vegetable Recipes - Eggs in Chili Sauce Recipe

Ingredients

Serve 4

• 1/2-1 teaspoon small dried red chilies

• 2 onions, chopped

• 4 garlic cloves

• 15 g/1/2 oz unsalted peanuts

• 1 teaspoon powdered lemon grass or grated lemon rind

• 1 teaspoon shrimp paste

• 1 teaspoon salt

• 1 teaspoon sugar

• 2 tablespoons oil

• 300 ml/1/2 pint thick coconut milk

• 6 curry leaves

• 6 hard-boiled eggs, peeled

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Method:

1. Put the chilies, onions, garlic, peanuts, lemon grass or lemon rind, shrimp paste, salt and sugar in a food processor or blender, and process until smooth.

2. Heat the oil in a wok or frying pan, add the spice paste and fry for 3-4 minutes; stir well and add a little water if it gets too dry.

3. Stir in the coconut milk and curry leaves, and bring to the boil. Add the eggs and simmer for 15 minutes or until the sauce thickens.

4. Transfer to a warmed serving dish and serve immediately.