Sunday, August 14, 2011

Eggs in Red Curry


3 eggs
2 teaspoons red curry paste
½ cup coconut cream
1 tablespoon cooking oil
1 cup coconut milk
2 teaspoons palm sugar
2 teaspoons fish sauce
1 red chillie, sliced
1/3 cup straw mushroom
¼ cup basil leaves
2 bergamot leaves, torn up

Mix red curry paste with coconut cream and cooking oil until well blend in a 2-quart container, covered loosely and microwave at High (600-700 Watts) for 2 minutes until aromatic. Add coconut milk to the container. Season with sugar and fish sauce. Cook, covered, at High for 3 minutes. Remove from the oven, uncovered, Break the eggs into the container. Add straw mushroom, chilli, basil leaves and bergamot leaves in the container, be careful not to stir. Microwave, covered, at High for 3 minutes.

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