For this recipe, I used a pre-made curry paste which I bought from a local grocery
store.
I've read from many sources that pre-made sauces, etc are less healthy...but it's really simple to make! And I used lean meat (these contains lots of protein) in my recipe, which makes the dish healthier (instead of using whole chicken).
Also, this can be kept overnight in the refrigerator to be brought for lunch the next day! So if you're on a budget, this is only one of the many meals you can make for your meal preparation :)
Serving: 3-5 pax
Ingredients:
- Chicken breast RM5 per 300g pack
- 4 eggs RM5 for 6 eggs (per carton)
- 1 whole garlic RM2 per pack
- Coconut milk (normal one is fine too) RM2
- Dancing Chef Red Curry Paste RM5
- Curry leaves (optional) RM2 per pack
Method:
1. Boil the eggs until they are fully cooked and then remove the shell. Set aside.
* I used cold water to cool the eggs as it would be easier to remove the shells.
2. Prepare the remaining ingredients:
- Chicken: cut into bite-sized pieces
- Garlic: chopped
3. Heat up a large pan and pour some oil. Then, fry the garlic until slightly brown.
4. Add in the chicken and stir fry until 3/4 cooked.
5. Add in about 100 ml of coconut milk, followed by the curry paste. Stir until the milk and paste have been mixed well and leave on medium-low heat for 15 minutes.
*If you like your curry to be more milky, you can add more coconut milk.
*If you are using curry leaves in your cooking, this is the step to add them in as well.
6. Turn off the heat and add in the hard-boiled eggs. Stir slightly to coat the eggs with the curry. It is ready to be served!
Serve the curry alongside freshly cooked jasmine rice (authentic Thai rice is a great option to create a Thai meal right at home!) with a stir-fry vegetable dish.
Hope you enjoyed this recipe! :)
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