Thai style egg salad

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How to make Thai style egg salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:05
  • Total Time : 0:20

Ingredients

  • 1/3 cup (80ml) vegetable oil
  • 1 onion, thinly sliced
  • 1 green chilli, seeds removed, sliced
  • 1 tablespoon Thai red curry paste
  • 4 tablespoons yoghurt
  • 1 teaspoon fish sauce
  • 1 teaspoon rice vinegar*
  • 100g bag Asian salad leaves
  • 6 hard-boiled eggs, halved
  • Coriander leaves, to serve

Method

  • Step 1 Heat 1 tablespoon oil in a frypan over medium heat, add onion and fry gently for 1-2 minutes until softened. Add half the chilli and cook for a few more seconds, then add curry paste and stir for a further minute. Cool slightly, then stir in yoghurt and season to taste.
  • Step 2 Whisk together remaining oil and chilli with fish sauce and vinegar.
  • Step 3 Toss salad with dressing and divide among 4 bowls. Top each with 3 egg halves, drizzle with yoghurt dressing and garnish with coriander and pepper.

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