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Thai-style egg salad

Name: Thai-style egg salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1/3 cup (80ml) vegetable oil; 1 onion, thinly sliced; 1 green chilli, seeds removed, sliced; 1 tablespoon Thai red curry paste; 4 tablespoons yoghurt; 1 teaspoon fish sauce; 1 teaspoon rice vinegar; 100g bag Asian salad leaves; 6 hard-boiled eggs, halved; Coriander leaves, to serve

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15m

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Drizzle Thai-style curry dressing over hard boiled eggs and Asian salad greens for a quick and easy lunch.

1/3 cup (80ml) vegetable oil
1 onion, thinly sliced
1 green chilli, seeds removed, sliced
1 tablespoon Thai red curry paste
4 tablespoons yoghurt
1 teaspoon fish sauce
1 teaspoon rice vinegar
100g bag Asian salad leaves
6 hard-boiled eggs, halved
Coriander leaves, to serve

Method

1.

Heat 1 tablespoon oil in a frypan over medium heat, add onion and fry gently for 1-2 minutes until softened. Add half the chilli and cook for a few more seconds, then add curry paste and stir for a further minute. Cool slightly, then stir in yoghurt and season to taste.
2.

Whisk together remaining oil and chilli with fish sauce and vinegar.
3.

Toss salad with dressing and divide among 4 bowls. Top each with 3 egg halves, drizzle with yoghurt dressing and garnish with coriander and pepper.