10-Min Coconut Egg Curry
Silky coconut curry loaded with hard-boiled eggs and spinach, ready in under 15 minutes. One skillet, zero fuss — weeknight comfort that tastes like takeout.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 6 whole eggs
- 1 can (13.5 oz) coconut milk, canned
- 2 tbsp red curry paste
- 2 cups fresh spinach, packed
- ½ tsp fish sauce
- 1 whole lime
Instructions
- 1
Boil eggs in a pot of water for 9 minutes, then drain and peel under cold water.
- 2
Heat oil in a large skillet over medium. Stir in curry paste until fragrant, about 90 seconds.
- 3
Pour in coconut milk and fish sauce, stir to combine. Simmer 2 minutes.
- 4
Halve the boiled eggs and slide them into the curry along with the spinach.
- 5
Stir gently until spinach wilts, about 60 seconds. Taste and adjust heat.
- 6
Squeeze lime juice over the top and serve immediately in bowls with rice.
Tools you’ll need
- medium pot
- large skillet
- wooden spoon
- knife
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