Thai Coconut Curry Quail Eggs with Zucchini Noodles

Ingredients

• 18 eggs Quail eggs
• 3 medium Zucchini
• 1 can (13.5 oz / 400 ml) Coconut milk (full-fat)
• 2 tbsp Thai red curry paste
• 3 cloves Garlic
• 1 tbsp, grated Fresh ginger
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Brown sugar (or palm sugar)(optional)
• 1 tbsp Olive oil
• 1/4 cup Chicken broth (or water)(optional)
• 2 tbsp, chopped Cilantro(optional)
• 2 stalks, sliced Green onions(optional)

Instructions

1. 1

   Prep (25 minutes): Rinse quail eggs. Trim zucchini and spiralize into noodles. Mince garlic and grate ginger; chop cilantro and slice green onions if using.

2. 2

   Cook (30 minutes): Bring a small pot of water to a gentle boil. Add quail eggs and simmer 4–5 minutes for jammy yolks (or 6–7 minutes for firmer). Drain, cool briefly, peel, and set aside.

3. 3

   Cook the curry: In a skillet or saucepan over medium heat, warm olive oil. Add curry paste and stir for 1 minute to bloom the flavors. Add garlic and ginger and cook 30 seconds.

4. 4

   Simmer: Pour in coconut milk (and broth if using). Stir well and bring to a gentle simmer. Cook 15 minutes, stirring occasionally, until slightly thickened. Stir in fish sauce and lime juice; add the optional sugar to balance if desired.

5. 5

   Finish and serve: Add peeled quail eggs to the curry and warm through for 3–5 minutes. Meanwhile, lightly warm zucchini noodles in a separate pan for 1–2 minutes (or briefly steam) just to soften. Divide zucchini noodles among bowls and spoon curry with quail eggs over the top. Garnish with cilantro and green onions.