Kare Telor - curry eggs

Ingredients

• 5eggs, hard-boiled
• 200 mlcoconut milk
• 2kaffir lime leaves
• 2Indonesian bay leaves (daun salam)
• 2shallots
• 2 tbspoil
• 2 clovesgarlic
• ½ tsptrassi (shrimp paste)
• 1lemongrass stalk
• ½ tspground coriander
• ½ tspground cumin
• 1 cmturmeric
• 1 tspsambal brandal
• to tastesalt

Instructions

1. 1

   Slice the shallots

   Slice the shallots finely.

2. 2

   Make the paste

   Pound or grind the garlic, shrimp paste, lemongrass, coriander, cumin, turmeric and sambal brandal into a paste.

3. 3

   Fry the paste

   Heat the oil in a wok. Add the paste and sliced shallots, then fry for 3 minutes.

4. 4

   Add the coconut milk

   Pour in the coconut milk and add the Indonesian bay leaves and kaffir lime leaves.

5. 5

   Simmer the eggs

   Halve the hard-boiled eggs and add them to the wok. Simmer gently until the sauce has thickened.

What is Kare Telor?

Kare Telor, or curry eggs, is an Indonesian dish in which eggs are cooked in a spiced coconut-milk sauce. Indonesian kare belongs to a wider family of curry-style dishes shaped by regional ingredients and cooking traditions.

This version builds flavour by frying a ground spice paste with shallots before adding coconut milk and aromatic leaves. The eggs soak up the sauce as it gently thickens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The eggs provide most of the protein and also contribute fat, while coconut milk and oil are the main sources of fat. The dish contains little carbohydrate on its own; rice served alongside adds most of the plate's carbohydrates. Balance the meal with a serving of vegetables and rice alongside the eggs.

The spice paste

Fresh aromatics: garlic, lemongrass and turmeric form the base of the paste, while coriander and cumin add warm spice. Grind or pound them thoroughly so they cook evenly.

Shrimp paste and sambal: trassi brings savoury depth, and sambal brandal adds heat. These ingredients are assertive, so taste the finished sauce before adding salt.

Choosing the leaves

Kaffir lime leaves: their citrus fragrance lifts the rich coconut milk. Tear or bruise them lightly if you want to release more aroma, then leave them whole in the sauce.

Daun salam: Indonesian bay leaves give the curry a distinctive herbal note. They are not quite the same as European bay leaves, but ordinary bay leaves can stand in if needed.

Frying the paste

Steady heat: fry the paste and shallots for the full 3 minutes, stirring so the mixture cooks without catching. This step helps mellow the raw edge of the aromatics.

Watch the wok: if the paste starts sticking or darkening too quickly, lower the heat. The aim is a fragrant, cooked paste rather than browned or burnt spices.

Getting the sauce right

Gentle simmer: once the coconut milk is in, keep the heat low so the sauce thickens gradually. A vigorous boil can make a coconut-based sauce separate.

Doneness cue: the sauce is ready when it looks thicker and clings to the eggs. Stir carefully after adding the halved eggs so they keep their shape.

Serving the curry eggs

Rice: serve Kare Telor with plain steamed rice to catch the coconut sauce. A simple plate of rice lets the aromatic curry remain the focus.

Fresh sides: add cucumber or lightly cooked greens for a cool or crisp contrast. Serve the eggs and sauce while warm.

Recipe notes & tips

• Use fully hard-boiled eggs so they are easy to halve and handle in the sauce.
• Slice the shallots finely so they cook through during the brief frying step.
• Grind the lemongrass well to avoid large, fibrous pieces in the paste.
• Keep the coconut milk at a gentle simmer rather than a rolling boil.
• Taste before salting, as the shrimp paste and sambal may already be salty.

Variations

• Add potatoes: simmer cooked potato chunks in the sauce for a heartier curry.
• Adjust the heat: use less sambal brandal for a milder sauce.
• Use a substitute: if daun salam is unavailable, use ordinary bay leaves.
• Add vegetables: serve with or stir through cooked green beans near the end.
• Make it richer: use a richer coconut milk for a fuller-bodied sauce.

Common mistakes to avoid

• Burning the paste: stir it over steady heat and lower the temperature if it catches.
• Boiling the coconut milk hard: keep it at a gentle simmer to help the sauce stay smooth.
• Adding salt too early: taste after the shrimp paste and sambal have flavoured the sauce.
• Breaking the eggs: halve them before adding and stir the sauce gently.
• Stopping too soon: simmer until the sauce visibly thickens and clings to the eggs.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan over low heat until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions