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Egg curry with Coconut Milk Kaffir Lime Leaves

Egg curry with Coconut milk Kaffir lime leaves or Simple Thai egg curry is a profusion of exotic flavours and fragrance. This silky and creamy egg curry made with coconut milk and beautiful Thai paste is ├╝ber-delicious and can be made with in 30 minutes. This Thai egg curry makes a perfect week night meal and can be paired up with Jasmin rice or noodles.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian, Thai
Keyword: egg curry with coconut milk, egg curry with kaffir lime leaves, Egg curry with lemon grass kaffir lime leaves, homemade thai paste, quick and easy thai egg curry, Thai egg curry recipe
Servings: 4 people


  • 4-6 Eggs hard boiled
  • 2 medium Onions thinly sliced
  • 2 medium Potatoes cut into 4 pieces each
  • 100 gms Green beans
  • 1 can Coconut milk
  • 4-5 Kaffir lime leaves
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Jaggery/sugar/sweetener (optional)
  • Salt as per taste
  • 2 tbsp Oil
  • Handful Coriander leaves chopped

Curry paste:

  • 2 lemon grass roughly chopped
  • 2-3 thai red cillies roughly chopped
  • 1 indh Ginger roughly chopped
  • 2 cloves Garlic roughly chopped
  • 2 tbsp Lime juice


  • Firstly place all the ingredients under curry paste in a mixer grinder.
  • And ground it into a fine paste.
  • Heat oil in a thick bottom pan on medium heat and add the onions and fry until translucent.
  • Add the cubed potatoes and fry for 2 -3 minutes.
  • Then add the curry paste along with the turmeric powder and salt and mix everything well. 
  • Fry on medium heat stirring frequently so that it does not stick to the bottom. Add 2 tbsp water if the paste is sticking to the bottom and continue frying. 
  • When you see oil separating from the mixture, add the beans and kaffir lime leaves and mix everything well.
  • Finally add the coconut milk and jaggery/sugar/sweetener and mix everything well. Simmer for 10 minutes or until the potatoes are almost cooked.
  • Finally add the boiled eggs in the curry and simmer for additional 5 minutes.
  • Check the seasoning add more salt or jaggery if needed.
  • Add chopped fresh coriander leaves and take it off the heat. 
  • Serve it hot with rice or noodles.