Eggs Veg HT MC
Vegetarian Main Course
Gluten Wheat Dairy Free
Indonesia South East Asia
the Spice paste
Birds Eye Chilies, chopped
/1-inch Fresh Root Ginger, peeled and chopped
-inch fresh Root Turmeric, peeled
and sliced or ½ teasp Ground Turmeric
Galangal, peeled and
chopped or ½ teasp Ground Galangal
Unsweetened Coconut Milk
hard boiled Eggs
tbsp Lime or Tamarind Juice
onion to garnish
Place the spice paste ingredients in a food processor and process until coarsely
blended. Set aside.
Place the coconut milk in a medium saucepan and gradually bring to the boil.
Add the spice paste and eggs, reduce the heat and simmer for a couple of minutes
until the sauce thickens. Serve
garnished with fried shallots.
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