Son-In-Law Eggs

theguardian.com

Ermintrude

8 eggs

subheading: For the coconut crunch:

2 tbsp desiccated coconut

2 tbsp roasted unsalted peanuts, lightly crushed

200ml vegetable oil

½ shallot, thinly sliced into half-moons (50g), or 2 tbsp shop-bought crispy shallots

subheading: For the curry paste:

4cm piece fresh root ginger, peeled and roughly chopped

2 garlic cloves, peeled and roughly chopped

½ shallot, roughly chopped (50g)

10 to 12 fresh makrut lime leaves (6g), large stems removed

1 lemongrass stalk, woody green top chopped off and discarded, the rest roughly chopped (10g)

10g soft coriander stems, roughly chopped, plus 5g coriander leaves, roughly chopped, for serving

1 tsp coriander seeds

½ tsp ground turmeric

2 dried red chillies, or 1 tsp chilli flakes

1 fresh green chilli (bird’s eye if you like it spicy)

2 tbsp tamarind paste

2 tbsp vegetable oil

subheading: For the curry sauce:

400ml tinned coconut milk

1 cinnamon stick

2 tbsp curry paste (see above and method)

1 tbsp fish sauce

1½ tsp palm sugar, or dark brown sugar

1 tbsp lime juice

subheading: To serve:

Cooked jasmine or Thai sticky rice

Directions at theguardian.com

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