Thai Green Curry Shakshuka with Poached Duck Eggs
A fusion masterpiece that replaces traditional tomato base with a complex green curry reduction and rich duck eggs.
Total
1h
Prep
30 min
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 4 Duck Eggs
- 1 can Coconut Milk (Full Fat)
- 3 tbsp Green Curry Paste
- 0.5 cup Bamboo Shoots
- 0.5 cup Thai Basil
- 1 tbsp Fish Sauce
- 2 Red Chili(optional)
- 1 cup Eggplant (diced small)
Instructions
- 1
Fry the curry paste in the thick cream from the top of the coconut milk until oil separates.
- 2
Add remaining coconut milk, eggplant, and bamboo shoots; simmer until eggplant is tender and sauce is thick.
- 3
Season with fish sauce. Create four wells in the thick curry.
- 4
Crack one duck egg into each well. Cover and simmer on low until whites are set but yolks remain runny.
- 5
Garnish with sliced chilies and fresh Thai basil.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 8 g |
| Fat | 36 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 890 mg |
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