Yellow Curry Shakshuka with Potatoes

Ingredients

• 2 medium Yukon Gold potatoes, diced into 1/2 inch cubes
• 3 tablespoons Yellow curry paste
• 14 ounces Full-fat coconut milk
• 5 units Large eggs
• 2 tablespoons Vegetable oil
• 1 medium Red bell pepper, sliced
• 2 units Shallots, finely minced
• 1 tablespoon Fish sauce (or soy sauce for vegetarian)
• 1 teaspoon Brown sugar
• 0.25 cup Fresh cilantro, chopped
• 1 unit Thai bird's eye chili, sliced(optional)

Instructions

1. 1

   Place the diced potatoes in a pot of salted water, bring to a boil, and simmer for 8 minutes until parboiled but firm. Drain and set aside.

2. 2

   Heat the vegetable oil in a large deep skillet over medium heat. Add the shallots and red bell pepper, sautéing for 3-4 minutes until softened.

3. 3

   Add the yellow curry paste to the skillet and fry for 2 minutes, stirring constantly until fragrant and the oil begins to separate.

4. 4

   Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine the paste into the liquid and bring to a gentle simmer.

5. 5

   Add the parboiled potatoes to the curry sauce. Simmer for 5-7 minutes until the sauce has thickened slightly and potatoes are fully tender.

6. 6

   Use a large spoon to create five small wells in the potato and curry mixture. Carefully crack an egg into each well.

7. 7

   Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.

8. 8

   Remove from heat, garnish generously with fresh cilantro and sliced chilies, and serve immediately with crusty bread or jasmine rice.