Spicy hard cooked eggs in coconut milk
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Virgin olive oil |
| 1 | small | Red onion -- diced |
| 1 | tablespoon | Ginger root -- minced |
| 1 | teaspoon | Garlic -- minced |
| 1 | tablespoon | Chili pepper -- minced |
| 1 | tablespoon | Brown sugar |
| ½ | cup | Pineapple juice |
| 6 | tablespoons | Lime juice |
| 1 | cup | Coconut milk -- unsweetened |
| 4 | dashes | Worcestershire sauce |
| 3 | tablespoons | Curry powder |
| Salt and pepper | ||
| 8 | Hard-boiled egg -- shelled | |
Directions
In large saute pan, heat the oil over medium high heat until hot but not smoking. Add the onion and saute, stirring frequently, for 3 to 4 minutes. Add the ginger, garlic, and chili pepper and saute, stirring for 1 additional minute. Add the brown sugar, pineapple juice and lime juice and cook, stirring occasionally, for 5 minutes.
Add the coconut milk, worcestershire sauce, curry powder, salt and pepper.
Bring to a boil, reduce the heat to low, and simmer for 10 minutes; the mixture should thicken slightly. Add the whole shelled eggs, cook for 3 minutes and serve.
Recipe By : Big Flavors of the Hot Sun From: Meg Antczak Date: 08-21-95 (14:28) (159) Fido: Cooking