Thai Green Curry Quail Eggs with Coconut Zucchini

Ingredients

• 18 eggs quail eggs
• 2 tbsp green curry paste (Thai)
• 1 cup coconut milk (full-fat)
• 2 medium zucchini
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp lime juice
• 1 tbsp fish sauce (or soy sauce for non-fish option)
• 1 tbsp neutral oil (e.g., canola/avocado)
• to taste salt(optional)
• 2 tbsp cilantro (for garnish)(optional)

Instructions

1. 1

   Prep (20 minutes): Bring a small pot of water to a gentle boil. Carefully add quail eggs and simmer 4–5 minutes for jammy yolks; drain and cool under cold water, then peel.

2. 2

   Cook (25 minutes): In a skillet, heat the neutral oil over medium heat. Add minced garlic and grated ginger and sauté 30–60 seconds until fragrant.

3. 3

   Cook (25 minutes): Stir in green curry paste and cook 1–2 minutes, to bloom the flavors. Pour in coconut milk and whisk until smooth; simmer 8–10 minutes, stirring occasionally, until slightly thickened.

4. 4

   Cook (25 minutes): Add the peeled quail eggs to the curry and simmer gently 6–8 minutes, turning occasionally, until heated through and coated.

5. 5

   Cook (25 minutes): While the curry simmers, sauté zucchini: cut into thin half-moons. In a separate pan, sauté zucchini over medium-high heat with a pinch of salt for 4–6 minutes until just tender but still crisp.

6. 6

   Finish (within remaining cook time): Stir lime juice and fish sauce into the curry. Serve curry over the sautéed zucchini and garnish with cilantro.