Burmese Egg Curry Recipe | A Family Favourite

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.

Boil eggs for 10 minutes, then transfer to ice cold water for 5 to 10 minutes before peeling and slicing in half.

Roughly chop shallots and onion.

Pound shallots and chili powder with a pestle and mortar into a paste.

Heat oil in a skillet over medium heat and add turmeric; sauté for 1 to 2 minutes.

Add the shallot paste and sauté for another minute.

Stir in tamarind paste and add water to adjust consistency; bring to a boil.

Add salt and sugar, then cook for another 2 minutes.

Gently add boiled eggs one by one into the sauce, cooking for another 15 minutes until the broth thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens