Thai Yellow Eggs Curry Recipe | Marion's Kitchen

Ingredients

• 1Marion’s Kitchen Thai Yellow Me Curry Meal Kit, including:
• Included in the meal kitYellow curry paste
• Included in the meal kitCoconut cream
• Included in the meal kitDried herbs and chilli
• Included in the meal kitBamboo shoots
• 2 tbspVegetable oil
• 4Eggs
• To serveSteamed rice

Instructions

1. 1

   Fry the paste

   Warm the vegetable oil in a large frying pan or wok over medium heat. Add the yellow curry paste and cook, stirring, for 1 to 2 minutes, until fragrant and slightly darker in colour.

2. 2

   Make the sauce

   Pour in the coconut cream and stir to combine it with the paste. Add the dried herbs and chilli and the bamboo shoots; stir until smooth, then bring the sauce to a gentle simmer.

3. 3

   Simmer the curry

   Let the sauce simmer for 2–3 or until it has thickened slightly and smells aromatic.

4. 4

   Poach the eggs

   Crack the eggs into the simmering sauce, spacing them evenly. Turn the heat to low, cover with a lid and cook for 6 minutes, or until the whites are set and the yolks are done to your liking.

5. 5

   Serve with rice

   Take the pan off the heat and spoon the eggs and curry sauce generously over steamed rice. Serve hot.

What are Thai yellow curry eggs?

This is a simple curry of eggs cooked directly in a coconut-based yellow curry sauce, then served with rice. It takes inspiration from the aromatic curry traditions of Thailand, pairing curry paste and herbs with creamy coconut.

Here, a meal kit supplies the paste, coconut cream, dried herbs and chilli, and bamboo shoots. Cooking the eggs in the sauce lets them take on its flavour while keeping the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 20g protein, 66g carbs, 24g fat.

The eggs provide most of the protein, while rice contributes most of the carbohydrates. Vegetable oil and coconut cream are the main sources of fat, including saturated fat; the meal kit’s exact contribution will depend on its pack quantities. Serve with a generous portion of vegetables alongside to round out the plate.

The ingredients that shape the sauce

Curry paste: frying it briefly in oil helps bring out its aroma before the coconut cream is added. Keep stirring so it darkens slightly without catching on the pan.

Coconut cream: this gives the curry its rich, smooth body. Stir it thoroughly into the paste so the sauce is evenly combined.

Bamboo shoots: they add a distinct tender-crisp bite among the soft eggs and creamy sauce.

Getting the eggs right

Crack the eggs carefully into the simmering sauce and leave space between them so they cook evenly. Lower the heat and cover the pan to help the whites set without boiling the sauce hard.

The whites should be set when the eggs are ready; the yolks can remain softer or cook further according to your preference. Check near the end of the stated 6 minutes, as the result depends on how you like your yolks.

Watch the simmer

Once the coconut cream and other kit ingredients are in the pan, bring the sauce only to a gentle simmer. A vigorous boil can make it harder to cook the eggs gently and evenly.

The instructions call for simmering the sauce for 2–3 before adding the eggs; no unit is specified for that timing. Look for slight thickening and an aromatic smell as the stated cues.

Serve it over rice

Steamed rice is the suggested accompaniment and gives the creamy curry sauce something to soak into. Spoon plenty of sauce over the rice along with the eggs and bamboo shoots.

Serve straight away while hot, since the eggs continue to firm up if left sitting in the warm sauce.

A quick meal for any time

With the curry paste and sauce ingredients supplied together, most of the work is stirring and keeping an eye on the eggs. The recipe takes 30 minutes in total and makes four servings.

It can suit breakfast or brunch as well as dinner; serve it as a main with steamed rice and let everyone choose how much sauce they want.

Recipe notes & tips

• Use a wide frying pan or wok so the eggs can sit apart in the sauce.
• Stir the curry paste as it fries to help it cook evenly.
• Keep the sauce at a gentle simmer once the coconut cream is added.
• Crack each egg into the sauce with care to keep the yolks intact.
• Have the steamed rice ready so you can serve the eggs as soon as they are cooked.

Variations

• Softer yolks: Check the eggs before the full 6 minutes and remove the pan when they suit your preference.
• More vegetables: Serve with steamed greens alongside the curry and rice.
• Extra heat: Add chilli at the table to make each serving spicier.
• Rice alternative: Serve over another cooked grain if you do not have steamed rice.
• Brunch plate: Pair an egg and curry sauce with a smaller portion of rice for a lighter-style serving.

Common mistakes to avoid

• Burning the paste: Stir it over medium heat and stop once it is fragrant and slightly darker.
• Boiling the coconut cream hard: Keep the sauce at a gentle simmer for a smoother, more controlled poach.
• Crowding the eggs: Use a wide pan and space them evenly so the whites can set around each egg.
• Overcooking the yolks: Check the eggs around the 6-minute mark and stop cooking when they reach your preferred doneness.
• Serving without the sauce: Spoon plenty of curry over the rice so the meal stays moist and flavourful.

How to store

Refrigerate leftover curry and rice separately in covered containers and use within 2 days. Reheat gently until hot throughout; the eggs will continue to firm up, so they are best cooked and eaten fresh.

Frequently asked questions