Thai Marinated Eggs with Curry — High Protein Meal Prep Snack
Thai Yellow Curry Marinated Eggs — High Protein Meal Prep Snack I’ve kept laughing a little while testing this recipe because I didn’t expect something so simple to hit me the way it did. It’s wild how a boiled egg can feel so upgraded, almost like it was some high-class meal. If you’ve been trying […]
Ingredients
- 4 medium boiled eggs
- 1/2 cup light coconut milk
- 1 tbsp Thai yellow curry paste
- 1 tbsp lime juice
- 1 tsp fish sauce (or soy sauce for vegetarian)
- 1 tsp coconut sugar
- brown sugar; honey; agave
- 1/2 tsp grated ginger (optional for brightness)
- thinly sliced red chili, cilantro, and a few toasted coconut flakes
Instructions
- 1
Whisk all ingredients until smooth.
- 2
Pat peeled eggs dry then submerge completely. Pour over peeled eggs and refrigerate 8–12 hours.
- 3
Slice before serving. Then garnish if desired, and enjoy!
- 4
These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs. Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.
Cook it from the original
This recipe comes from fitmencook.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fitmencook.com