Telur Kari (Indonesian Curried Eggs)

imageDelicious — I made these eggs last night to serve as an accompaniment to babi lelawar (Balinese pork in a coconut sauce) and coconut steamed rice. They are so easy to make, and they taste nothing like grandma’s deviled eggs. Try this recipe.

2 Tbsp canola oil
1 medium onion, diced
1 clove garlic, minced
2 tsp curry powder
1 tsp very finely minced lemongrass, or 1/2 tsp ground lemongrass powder
2 – 3 tsp sambal ulek
2 Salam leaves
1 kaffir lime leaf, shredded
1 1/2 cups lite coconut milk
1 1/2 tsp salt
1 Tbsp kecap manis
6 hard-boiled, shelled eggs

Combine onions, garlic, curry powder and lemongrass in a small bowl, and set aside.

Heat oil in a wok or other pan. Add onion mixture and saute until onions are just translucent, about 3 minutes.

Add sambal ulek, salam leaves, kaffir lime leaf, coconut milk, salt and kecap manis to the onion mixture. Bring to a boil, add eggs, then simmer, uncovered, over low heat until the sauce has darkened and thickened, about 25 minutes. Serve as an accompaniment to an Indonesian meal.

Serves 6 as a side.

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2 thoughts on “Telur Kari (Indonesian Curried Eggs)

  1. onmyyellowplate

    Oof, I’m salivating this and the chicken version. Tsk. I’m impressed. You didn’t mention about spending time in Indonesia yet you seem to know quite a fair bit about Indonesian cuisine. Bravo!

    Reply
    1. savory65 Post author

      Thanks for the great compliment! I was inspired on a trip to Amsterdam a while back, where I sat down to my first rijsttafel. It was love at first bite! I’ve been making Indonesian cuisine at home ever since. I had the opportunity to eat lots of authentic Indonesian cuisine last year while on vacation in Indonesia. Beautiful food, beautiful country.

      Reply

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