An aromatic Thai-style base using lemongrass, ginger, and galangal to flavor the poaching liquid.
Hands-free mode with voice commands & timers
No ratings yet
Heat oil in a large cast-iron skillet over medium heat and sauté the shallots and red bell peppers until softened and slightly charred.
Add the minced lemongrass, ginger, and galangal to the skillet, stirring constantly for 2 minutes until the aromatics release their oils.
Stir in the red curry paste and cook for 1 minute before pouring in the crushed tomatoes, coconut milk, fish sauce, and palm sugar.
Reduce the heat to low and simmer the sauce for 15 minutes, allowing it to thicken until a spoon leaves a trail when drawn through the center.
Use a large spoon to create six small wells in the sauce and carefully crack one egg into each indentation.
Cover the skillet with a tight-fitting lid and poach the eggs for 5 to 7 minutes until the whites are set but the yolks remain runny.
Remove from heat and garnish immediately with fresh Thai basil and a drizzle of chili oil if desired.
Serve directly from the pan with crusty sourdough or jasmine rice to soak up the aromatic poaching liquid.
