Son-in-law eggs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil eggs for 7 minutes then cool immediately in cold water. Peel and set aside to dry.

Step 2

Toast the coconut and peanuts until golden brown. Mix together with the shallots.

Step 3

Put 130ml coconut milk and the cinnamon stick in a medium pan on a medium-high heat, then cook for two minutes. Add the curry paste, garlic, ginger and lime leaves and cook for two minutes more, then stir in the fish sauce and palm sugar and cook for another three minutes. Tip in the rest of the coconut milk, then simmer on a medium heat for about eight minutes, until the sauce has reduced by half and thickened sufficiently to coat the back of a spoon. Take off the heat, stir in the lime juice.

Step 4

Heat the vegetable oil in a sautee pan. When hot, gently lower in the peeled eggs – be careful, because they will spit. Fry for three to four minutes, turning the eggs regularly so they cook evenly – the egg whites will blister, wrinkle and turn golden brown – then scoop out on to another plate lined with kitchen paper.

Step 5

Put the fried boiled eggs in a wide, shallow serving bowl, spoon over two-thirds of the curry sauce, sprinkle on half the coconut crunch and serve at once with the rest of the crunch and rice alongside.