Egg Curry on Brown Rice
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1tablespoon olive oil
  • 1medium yellow onionfinely chopped
  • 2cloves garlicminced
  • 1 serrano chile pepperseeded and minced
  • 1tablespoon Thai green curry paste
  • 114-ounce can light coconut milk
  • 1small red bell peppercored, seeded, and diced
  • 4 hard-cooked eggspeeled and halved
  • 2cups chopped baby spinach
  • 1/2cup frozen green peasthawed to room temperature
  • 2-3cups cooked brown rice
  • 1/4cup Thai or sweet basil leavescut crosswise into very thin shreds
  1. Heat oil in a medium skillet over medium heat. Add onion, and cook for 3–4 minutes, until onion is just tender. Stir in garlic, serrano pepper, and curry paste and cook for 1 minute, stirring constantly.
  2. Stir in coconut milk and bell pepper; reduce heat to medium-low, and cook for 5 minutes, until mixture is thickened and peppers are tender.
  3. Carefully place boiled eggs into sauce, yolk side up, and cook for 3–4 minutes, basting eggs with sauce until hot. Move eggs to the side of the pan and add spinach and peas. Cook for 1–2 minutes longer, until spinach is just wilted.
  4. To serve, divide rice between four shallow bowls. Spoon sauce and vegetables over rice. Arrange two egg halves on top of each plate. Sprinkle generously with basil, and serve hot.
Recipe Notes
Nutrition Facts
Egg Curry on Brown Rice
Amount Per Serving
Calories 404 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 212mg 71%
Sodium 167mg 7%
Total Carbohydrates 45g 15%
Dietary Fiber 5g 20%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 404 cal, 16g fat (5g mono, 2g poly, 8g sat), 212mg chol, 12g protein, 45g carb, 5g fiber, 167mg sodium