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Thai Fried Eggs with Yellow Curry Paste
From Dorothy McNett's recipes at www.dorothymcnett.com. You can purchase already made very high quality curry paste at Asian markets. I shop at Kim's Oriental Market in Seaside. Both red or green curry paste is available. You can also make your own as many recipes are available in Asian cookbooks or online. It is very spicy hot, so use small amounts, and can be diluted a bit with coconut milk, if desired. This is just one of many recipes using curry paste, and this is a great appetizer.
1/2 cup cooked baby shrimp, or diced tofu, or cooked diced vegetables
Combine the shrimp, tofu or vegetables with the curry paste and set aside. In batter bowl, beat eggs with the salt just until mixed, using a fork and not a whisk as you do not want to make it fluffy. Heat a 7-8 inch skillet over medium heat to become thoroughly hot. Add butter or oil to the pan. When it is hot but not browning, pour in the eggs. Using a fork or a spatula, draw mixture from sides to middle of pan, allowing uncooked egg to run underneath. repeat 2-3 times so egg rises slightly and becomes a bit fluffy. Cook until light brown underneath and top is still slightly soft, about 30-40 seconds usually. Have the handle of the pan facing you. Place the filling in a row about 1 inch above center. Using a flexible spatula, fold the top 1/3 of the egg over the filling. Now gently roll it out onto a serving plate, making one more fold as you do that. this is nice as an appetizer served with a few baby green leaves or other herbs, and perhaps a cracker or thin slice of bread.
Recipe created 2011-03-22.