Spring Curry-Egg-Ragout

Name: Spring Curry-Egg-Ragout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Eggs (size M); 150 g Sweet peas; 1 small red and yellow peppers; 1 bundle (500 g) Carrots; 7-10 Tbsp Salt; 2 TEASPOONS Instant vegetable broth; 2 Spring onions; 2 TABLESPOONS Oil; 2 TEASPOONS green curry paste; 1 can(s) (400 ml) Coconut milk; 30 g Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Eggs (size M)
150 g Sweet peas
1 small red and yellow peppers
1 bundle (500 g) Carrots
7-10 Tbsp Salt
2 TEASPOONS Instant vegetable broth
2 Spring onions
2 TABLESPOONS Oil
2 TEASPOONS green curry paste
1 can(s) (400 ml) Coconut milk
30 g Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Put the eggs in boiling water and cook for about 10 minutes. Wash and clean the sugar snap peas and cut in half lengthwise. Halve ##peppers##, clean and wash. Peel and wash carrots.
2
Chop the peppers and carrots finely. Drain eggs and quench. Boil 750 ml water and season with salt and stock. Cook the carrots for about 5 minutes. Add the bell peppers and mangetouts after 2 minutes.
3
Clean and wash the spring onion. Dice the spring onion white finely, cut the spring onion green into rings. Remove vegetables from water and rinse in cold water. Measure 400 ml vegetable stock. Heat oil in a pot.
4
Sweat diced spring onion and curry paste briefly. Stir in first the ##coconut milk##, then the vegetable stock. Simmer the sauce for 1-2 minutes while stirring. Stir the starch into some water until smooth.
5
Thicken the sauce with it, bring to the boil again. Peel and halve the eggs. Add vegetables and spring onion rings to the sauce, season with salt, pepper and sugar, heat up again. Arrange ##curry## with the eggs in a bowl.