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I’ve been on a bit of a curried eggs kick for a while, and have already posted my recipes for yellow and green curried eggs, so I thought I’d post the one for red as well. I’m still experimenting with this one, as I have less experience with red curry than yellow or green, but I think it came out pretty solid.
The result is an earthy, savory, colorful scramble with a little bit of a 🌶 kick and great texture.
This recipe serves two.
Spicy Red Curried Scramble
- 3 ounces baby spinach
- 2 Roma tomatoes seeded and diced – you can buy canned if pressed for time, just drain excess liquid off
- 1 handful of fresh basil
- 1/2 red bell pepper or 1/2 a poblano if you want a little more oomph
- 2 medium cloves of garlic minced
Eggs & Dairy
- 6 eggs
- crumbled goat cheese
- Core and dice the tomatoes
- Core and dice the pepper
- Finely chop, press, or grate the garlic using a zester. (I prefer zested for this.)
- Whisk the eggs, adding in salt, pepper, turmeric, paprika, cayenne pepper, sambal oelek, and curry powder until it’s well blended
- Warm 1-2 tablespoons of butter or oil (I recommend butteover medium-high heat until hot but not smoking
- Stir in the curry paste and garlic for about a minute, just enough to get it nice and fragrant
- Add the tomatoes and peppers, and cook just long enough that they’re warm
- Add the spinach and let it cook just long enough to wilt a little
- Add the eggs and cook (about 3-4 minutes if you like a wetter scramble, closer to 6 if you prefer a drier scramble). If you’ve gone heavier on the butter, it may take a little longer to get it to a dry scramble.
- Split the scramble into two plates, topping with the goat cheese and fresh basil
I tend to eyeball it, and I suspect I use a little more than I outlined here, but it’s always easier to add more spices than it is to take them away 🙂 I also tend to prefer my vegetables less cooked, so you may need to play with the timing of adding the peppers in.