Boiled Egg and Potato Yellow Curry – a delicious recipe with Chicken thigh, Onion, eggs, Vegetable oil, curry, Coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the chicken thigh meat into bite-sized pieces, the onion into 2cm wedges, and the potatoes in half (cut the potatoes larger than the chicken).
2
Put vegetable oil and yellow curry paste in a pan and fry over low heat.
3
Once fragrant, gradually add 240 ml of coconut milk in 3 batches and stir.
4
Bring it to a boil, add the chicken and fry.
5
Once the color of the chicken changes, add the potatoes, onions and boiled eggs.
6
Bring to a boil, add 160 ml of coconut milk and 350 ml of water and simmer over medium-low heat (add a little water if the curry becomes too thick).
7
When the chicken and potatoes are tender, season the curry with the Thai fish sauce and sugar.
8
Add salt to taste.
9
Transfer to a serving dish and top with basil.
10
Enjoy it with rice!
414
kcal
Calories
19
g
Fat
31
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 200 grams Chicken thigh meat, 500 grams Potatoes, 50 grams Onion, 4 Boiled eggs, and more.
Yes, Boiled Egg and Potato Yellow Curry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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