Peanut Curry With Eggs Recipe

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Ingredients:

Serving

2 tbsp red curry paste
1/2 tsp canned drained green peppercorn
1/4 tsp ground cardamom
2 tsp paprika
2 1/2 cups coconut milk
1/2 tsp sugar ( palm preferably)
2 tbsp fish sauce
250 g frozen peas, thawed
8 hard-boiled eggs, halved
1/2 cup coarsely chopped peanuts
chopped fresh coriander , for decoration

Directions:

Combine paste, peppercorns and spices in a pan and add 1/2 cup of the coconut milk to the curry paste mixture, cook 1 minute until fragrant.
Just before serving combine the remaining coconut milk, sugar, sauce, peas and curry mixture in the pan and stir until heated through; pour curry around the eggs and sprinkle with peanuts and coriander.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	473.49 Kcal (1982 kJ)
Calories from fat	367 Kcal
		% Daily Value*
Total Fat	40.78g	63%
Cholesterol	248.84mg	83%
Sodium	655.66mg	27%
Potassium	532.86mg	11%
Total Carbs	16.42g	5%
Sugars	6.76g	27%
Dietary Fiber	5.82g	23%
Protein	16.33g	33%
Vitamin C	12.2mg	20%
Vitamin A	0.1mg	2%
Iron	4.9mg	27%
Calcium	74.4mg	7%

Amount Per 100 g
Calories	203.34 Kcal (851 kJ)
Calories from fat	157.61 Kcal
		% Daily Value*
Total Fat	17.51g	63%
Cholesterol	106.87mg	83%
Sodium	281.58mg	27%
Potassium	228.84mg	11%
Total Carbs	7.05g	5%
Sugars	2.91g	27%
Dietary Fiber	2.5g	23%
Protein	7.01g	33%
Vitamin C	5.2mg	20%
Iron	2.1mg	27%
Calcium	32mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.1

Points
13

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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