A fusion of Thai yellow curry flavors with soft potatoes and eggs, finished with fresh cilantro.
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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.
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.
Add the yellow curry paste to the skillet and fry for 2 minutes, stirring constantly until fragrant and the oil begins to separate.
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.
Add the parboiled potatoes to the curry sauce. Simmer for 5-7 minutes until the sauce has thickened slightly and potatoes are fully tender.
Use a large spoon to create five small wells in the potato and curry mixture. Carefully crack an egg into each well.
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat, garnish generously with fresh cilantro and sliced chilies, and serve immediately with crusty bread or jasmine rice.
