Dad’s Burmese Egg Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk offers a lower calorie option while evaporated milk provides creaminess at a lower cost.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat, while jalapeño is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is typically less expensive.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are a nutritious alternative, while frozen peas are often more budget-friendly.

Heat vegetable oil in a pan over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add turmeric and curry powder, stirring for 1 minute to release flavors.

Incorporate diced tomato and cook until softened, about 3-4 minutes.

Pour in coconut milk and bring to a simmer.

Carefully add boiled eggs, spooning sauce over them to coat.

Simmer for 5-7 minutes to allow flavors to meld.

Season with salt and lime juice to taste.

Garnish with chopped cilantro and scallions before serving.

Cooking Techniques

Spice Level:

Allergens