Egg Curry



  • 200ml M&S Reduced Fat Coconut Milk
  • 5 eggs
  • 120g ladies finger
  • 6 tbsp cooking oil
  • 120g shallots
  • 2 stalks lemongrass
  • 5 cloves garlic
  • 10g prawn paste
  • 20g turmeric
  • 6 chilies
  • 1½ tbsp meat curry powder
  • ½ tsp salt (or to taste)
  • 1 tsp sugar
  • 2 tbsp lime juice
  • 1½ cups water
  • Heat up cooking oil in a wok. Saute pounded ingredients until fragrant. Add ingredients A and M&S Reduced Fat Coconut Milk, bring to boil, reduce flame.
  • Beat lightly and add in eggs one by one, then followed with ladies finger and simmer till eggs set.

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