Thai-Inspired Spinach Egg Coconut Curry Scramble (Low-Carb)

Ingredients

• 8 large eggs
• 5 cups spinach
• 1 cup coconut milk
• 2 tbsp curry paste (red or green, mild)
• 1 tbsp lime juice
• 3 cloves garlic
• 1 tbsp neutral oil
• 0.25 tsp salt(optional)
• 1 tbsp fish sauce (or soy sauce)(optional)

Instructions

1. 1

   Mince garlic. Whisk eggs with a pinch of salt (if using).

2. 2

   Heat oil in a skillet over medium heat. Add garlic and cook 30–45 seconds.

3. 3

   Stir in curry paste and cook 1 minute to bloom flavors.

4. 4

   Add coconut milk and simmer 3–4 minutes until slightly thickened.

5. 5

   Add spinach and toss until wilted, 1–2 minutes.

6. 6

   Lower heat to medium-low. Pour in eggs and stir gently, scraping the bottom, until softly set (about 6–8 minutes).

7. 7

   Turn off heat and stir in lime juice (and fish sauce/soy if using). Rest 2 minutes and serve.