Thai-style egg salad

Thai-style egg salad

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The ingredient of Thai-style egg salad

  1. 1/3 cup (80ml) vegetable oil
  2. 1 onion, thinly sliced
  3. 1 green chilli, seeds removed, sliced
  4. 1 tbsp Thai red curry glue gum
  5. 4 tbsp yoghurt
  6. 1 tsp fish sauce
  7. 1 tsp rice vinegar*
  8. 100g bag Asian salad leaves
  9. 6 hard-boiled eggs, halved
  10. Coriander leaves, to utility

The instruction how to make Thai-style egg salad

  1. Heat 1 tablespoon oil in a frypan more than medium heat, grow onion and fry gently for 1-2 minutes until softened. ensue half the chilli and cook for a few more seconds, then mount up curry cement and raise a fuss for a further minute. Cool slightly, later disturb in yoghurt and season to taste.
  2. move around together enduring surviving oil and chilli when fish sauce and vinegar.
  3. Toss salad similar to dressing and divide along with 4 bowls. height each behind 3 egg halves, drizzle past yoghurt dressing and gild later coriander and pepper.

Nutritions of Thai-style egg salad

calories: 317.87 calories
fatContent: 28 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 4 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 12 grams protein
cholesterolContent:
sodiumContent: 373.51 milligrams sodium

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