Ingredients
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2 hard-boiled eggs (quartered)
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1 potato, boiled (quartered)
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1 dessertspoon mixed curry paste
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8 small onions
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½ cup thick coconut milk (from 2 cups grated coconut)
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½ cup thin coconut milk
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1 clove garlic (cut into 4)
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2 teaspoons cooking oil
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1 teaspoon lime juice
Methods
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Heat oil in a saucepan and fry the onion until light brown.
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Dissolve the curry paste in the thin coconut milk and add to the onion. Add the garlic.
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Simmer gently for 10 minutes.
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Add the thick coconut milk and continue to simmer gently.
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When the gravy is thick, add the potatoes and eggs.
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Shake the pan gently and season to taste.
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Simmer until the eggs are coated with gravy. Add lime juice and serve.
