2 TBLS freshly squeezed Lime Juice (about the juice of 1 lime), to taste
3 cups Baby Spinach
3 TBLS chopped fresh Coriander (Cilantro)
To Serve (optional): More chopped coriander, sliced (mild) large red chili, steamed rice, lime wedges for squeezing
Prepare the ingredients: Chop the red onion, garlic, ginger, Bird’s Eye red chilies, Prik Kee Nu green chilies (if using), carrots, potatoes, baby corn, makrut lime leaves, and coriander as indicated in the ‘Ingredients’ section. Thinly shave the coconut sugar disc with a knife. Whisk together the corn starch and water in a small measuring cup (for easier pouring) or bowl until combined well and a slurry has formed.
For the Thai Yellow Egg Curry:
Boil the eggs: Bring a pot of salted water to a rolling boil. Use a slotted spoon to gently place the eggs in the pot, one at a time. Boil for 8 minutes for medium-boiled eggs, or 10 minutes for hard boiled eggs. Transfer the eggs using the slotted spoon to an ice bath (a bowl filled with water and ice). Peel after 10 minutes.
Fry the eggs: Heat 3 tablespoons of canola oil in a large wok over medium heat. Once hot, add the eggs and sauté until lightly golden and blistered on all sides – about 6-7 minutes. Use tongs to hold the eggs up and brown the tips too. Transfer to a paper towed lined plate to drain, then slice in half and set aside. Scoop out and discard any crispy browned bits in the wok and set it back on the stovetop.
Sauté onion and aromatics: Heat the oil in the wok over medium-high heat. Once hot, add the red onion, garlic, and ginger. Sauté for 1 minute, then add the red chilies and Prik Kee Nu green chilies (if using) and sauté for 30 seconds until fragrant.
Add the veggies: Add the carrots, potatoes, and baby corn and sauté for 1-2 minutes until slightly softened.
Build the curry: Add the Thai yellow curry paste and stir-fry for a minute to break it down and combine with the veggies. Then pour in the coconut milk. Give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom), then pour it into the wok and stir to combine.
Stir in the seasonings: Stir in the turmeric powder, Thai chili powder (if using), finely minced makrut lime leaves, coconut sugar, and fish sauce. Turn the heat down to medium and cover the wok. Simmer for 20-24 minutes, or until the potatoes and carrots are tender.
Add the lime juice, greens, and eggs: Stir in the lime juice, baby spinach, and chopped coriander. Taste and adjust seasonings by adding more lime juice or sugar if needed. Add the halved eggs and simmer for 3-5 minutes, or until the eggs have heated through. Then switch off the heat. (Note: If you’re not particular about presentation, you can stir the eggs into the curry and simmer for 3 minutes or until heated through instead.)
To Serve: Garnish with more chopped coriander and sliced red chili, and serve with warm steamed rice and lime wedges for squeezing if desired.
Why boil eggs in salted water? In case any of the eggs crack in the pot, the salt will help to solidify the white part and prevent it from streaming out into the pot.
Thai Yellow Curry Paste: Although Thai yellow curry paste is the mildest curry paste compared to red and green curry paste, different brands will have varying heat levels. Mae Ploy’s curry pastes are definitely on the spicier side. You may want to add half of the amount (2 tablespoons) first if you are sensitive to heat. You can taste and always add more later if needed. I like Mae Ploy’s curry pastes and highly recommend them because they taste authentic. The other brand I can vouch for is Maesri.
Chilies:Prik Kee Nu green chilies are small Thai chilies that are incredibly spicy. They’re listed as optional as they are very spicy, and also because they can be difficult to find outside of Asia. But you can use any hot small red and green chilies in your area, and as many or as few as you like depending on your heat level preference.
Makrut Lime Leaves: These have a sweet citrusy flavor and are the leaves of the makrut lime fruit. You can find them in Thai specialty ingredients stores and in some well-stocked Asian supermarkets.
Storage: The curry can be stored in a sealed airtight contained in the fridge for 2- 3 days. Reheat either in a wok/pot on the stovetop until hot throughout, or in the microwave for 2-3 minutes, stirring once halfway through.
See post above for more tips and the ‘Variations’ section if you’d like to customize this curry.