Thai-style egg salad

Cooking Eggs Thai-style egg salad

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Lables: Vegetarian Gluten free Wheat free
  1. Heat 1 tablespoon oil in a frypan over medium heat, add onion and fry gently for 1-2 minutes until softened. Add half the chilli and cook for a few more seconds, then add curry paste and stir for a further minute. Cool slightly, then stir in yoghurt and season to taste.
  2. Whisk together remaining oil and chilli with fish sauce and vinegar.
  3. Toss salad with dressing and divide among 4 bowls. Top each with 3 egg halves, drizzle with yoghurt dressing and garnish with coriander and pepper.

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1/3 cup vegetable oil
1 onion, thinly sliced
1 green chilli, seeds removed, sliced
1 tbsp Thai red curry paste
4 tbsp yoghurt
1 tsp fish sauce
1 tsp rice vinegar*
100g bag Asian salad leaves
6 hard-boiled eggs, halved
Coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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