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Ingredients
Method
- 2 green chillies, chopped
- 4 green finger chillies, 1 roughly chopped, 3 left whole
- 150g shallots, chopped
- 2 cloves of garlic, chopped
- 25g ginger, peeled and chopped
- 1 tsp ground turmeric
- 2 tbsp veg oil
- 1 lemongrass stalk, bruised
- 1 x 400g tin of coconut milk
- 2 tsp sea salt
- 2 tsp tamarind paste
- 4 eggs
- Flatbreads, to serve
- Take your food processor, and blend the 2 green chillies, the 1 chopped green finger chilli, the turmeric, garlic, shallots, and ginger to a paste. Add the paste and the lemongrass to a wok with the oil, and fry for 5 minutes, stirring frequently.
- Add the coconut milk, salt, and tamarind to the wok, and pour in 100ml boiled water. Prick the whole chillies all over, and chuck them in, too. Bring up the boil, and leave to simmer for 7 minutes, stirring all the time to thicken. Crack the eggs into the curry, and simmer gently for 4 minutes to cook the whites. Serve hot in bowls with the flatbreads. Yum!
30 mins
2 serving
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