From craving to table
Instructions
- 1
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 8 minutes. Transfer eggs to an ice bath, peel, and set aside.
- 2
Heat vegetable oil in a large skillet or wok over medium heat. Add onions and garlic, sauté until fragrant and translucent, about 2 minutes.
- 3
Stir in the red curry paste and cook for 1 minute until aromatic.
- 4
Pour in coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.
- 5
Add fish sauce, brown sugar, soy sauce, and white pepper. Stir well.
- 6
Add sliced bell pepper and bamboo shoots (if using). Simmer for 5 minutes.
- 7
Gently add the peeled boiled eggs to the curry sauce. Simmer for another 5-7 minutes, allowing the eggs to absorb the flavors.
- 8
Taste and adjust seasoning if needed. Remove from heat.
- 9
Garnish with fresh Thai basil leaves and serve hot with steamed jasmine rice.