Malaysian-Style Egg Curry

Malaysian-Style Egg Curry

Malaysian-Style Egg Curry by Shivangi @raodyrecipes

Serving Size: 4

  • 3 Tbsp Coconut Secret Ginger-Turmeric Sauce
  • 1 15 oz can full fat coconut milk
  • 1 Tbsp unrefined sweetener: coconut nectar, coconut sugar, or honey (optional)
  • 1/2 tsp salt (more to taste as needed)
  • 4-5 eggs
  • Chopped cilantro for garnish (optional)


On medium high heat, place sauce in a pot along with coconut milk, salt, and sweetener of choice and let it come to a boil

Once it has blended together, taste and adjust salt and spice as needed (this is your curry base!).

Crack 4-5 eggs in the curry (be careful to not break yolk) or pre-boil eggs and place boiled eggs in curry on low-medium heat.

If using uncooked eggs, crack eggs into the hot curry and allow to cook to your desired consistency (I like mine poached ~ whites firm and yolks a little runny).

Garnish with cilantro on top and serve immediately with rice or cauliflower rice. Enjoy!

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