Curry Egg Stew
1.
Prepare the ingredients, the bowl is coconut milk, and the bottle is curry paste
2.
Chop the onion first
3.
Put the chopped onion into a bowl and set aside, stir the eggs, add a little salt
4.
Pour the egg liquid into the oil boiling pot
5.
Stir the scrambled eggs until they are solidified, and use a spatula to cut into pieces in the wok, set aside
6.
Pour the onion diced into the hot oil pan, do not stop using the spoon and stir fry on low heat
7.
Fry the onion diced until it changes color
8.
Pour the curry paste
9.
Pour in coconut milk
10.
Simmer on low heat to collect the juice, stir it with a spoon from time to time to avoid muddy pot
11.
After the curry is more viscous, add the previously fried eggs
12.
Let the egg absorb the curry juice a little bit
13.
Cut the green onions into scallions and sprinkle on top when serving the curry.
Tips:
1. The spicy taste of curry and the sweet taste of onion are standard! (Purple onion is used here. When white onion is used for sautéing, the color will change more obviously, it will turn into golden yellow, and the sugar will precipitate at this time)
2. The curry paste used here is more spicy, so the coconut milk will reduce the spicy taste and have a Southeast Asian flavor. (The curry paste used here has a strong taste, if you use other brands of products with less curry flavor, don't add too much coconut milk, which will cover up the curry flavor);
3. When the egg is frying, you can constantly turn it with a spatula, which can make the omelet thicker and more tasteful (a bit like a Japanese egg roll).
