Curry
Burmese Egg Curry with Coconut Milk (Ngar Htamin Kyaw Kyaw)
Original name: Burmese Egg Curry with Coconut Milk
About this dish
This Burmese egg curry is a lush, golden dish where hard-boiled eggs are simmered in a fragrant coconut milk sauce enriched with turmeric, ginger, and garlic. The eggs absorb the silky gravy, creating a comforting meal that's both simple and deeply satisfying.
In Burma, this curry is often served with rice and a squeeze of lime, and it's a beloved home-style dish that varies from family to family. The slow simmering ensures the eggs are infused with the aromatic sauce, making each bite a treasure.
Ingredients
UK and US measurements are both included for every recipe.
large eggs
protein6
coconut oil
fat2 tablespoons
yellow onion
vegetable1 large
garlic cloves
herb4 cloves
fresh ginger
herb1 inch piece
ground turmeric
spice1 teaspoon
chili powder
spice1 teaspoon
coriander powder
spice1 teaspoon
coconut milk
liquid400 ml (about 1 2/3 cups)
Imperial measurement: 1 can (13.5 oz)
water
liquid1/2 cup
fish sauce
seasoning1 tablespoon
salt
seasoningto taste
fresh cilantro leaves
herbfor garnish
Method
Boil the eggs
PT15MPlace the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then turn off the heat, cover, and let sit for 10 minutes. Transfer the eggs to an ice bath to stop cooking. Peel and set aside.
Sauté aromatics
PT8MIn a large pot or Dutch oven, heat the coconut oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 to 7 minutes. Add the minced garlic and grated ginger, and cook for 1 minute more until fragrant.
Add spices
PT1MStir in the turmeric, chili powder, and coriander powder. Cook for 30 seconds until the spices are aromatic and coat the onion mixture.
Simmer the sauce
PT5MPour in the coconut milk and water, and add the fish sauce. Stir to combine, bring to a gentle simmer, and let cook for 5 minutes to allow the flavors to meld. Season with salt to taste.
Add eggs
PT10MGently add the peeled hard-boiled eggs to the sauce. Reduce the heat to low and let the eggs simmer in the sauce for 10 minutes, turning occasionally so they absorb the flavors and take on a golden hue.
Finish and serve
PT1MServe the curry hot, garnished with fresh cilantro if desired. Perfect with steamed jasmine rice.
Equipment
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Nutrition facts
Tips
- For an extra fragrant dish, toast the whole spices before grinding them. But if you're short on time, ground spices work wonderfully.
- The eggs can be pricked gently with a fork a few times before adding to the sauce—this helps them absorb even more flavor.
- To control the heat level, adjust the chili powder to your taste. Burmese curries can be spicy, but they can also be mild, it's up to you.
- The curry tastes even better the next day, so don't hesitate to make it ahead and reheat slowly.
Serving suggestions
- Serve with steamed jasmine rice and a wedge of lime for squeezing over the curry. A side of pickled vegetables or a simple green salad would complement the richness nicely.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.