Green Curry Egg Sandwich
Ingredients
Green Curry Sauce
- 2 13.5 oz. cans unsweetened coconut milk
- 1/4 cup green curry paste
- 3 Tbsp. fish sauce
- 1/2 cup fresh basil
Filling
- Canola oil, as needed
- 8 oz. sliced, assorted mushrooms (white button, cremini and shiitake)
- 2-3 julienned red bell peppers
- 2-3 julienned green bell peppers
- 1 medium sweet onion, julienned
Eggs
- 2 lb., 12 oz. eggs (2 dozen)
Additional Ingredients
- 12 Naan bread or oven-baked flatbread
- Spicy radish sprouts (for garnish)
Preparation
Green Curry Sauce
- Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat.
- Bring to a simmer and cook for 5 minutes.
- Stir in fresh basil.
- Keep warm.
Filling
- Heat 1 teaspoon oil in small sauté pan over medium high heat.
- Add 1 oz. sliced mushrooms and cook until softened, then add 1 oz. red bell pepper, 1 oz. green bell pepper and 1 oz. sweet onion and sauté for about 1 minute.
- Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp and tender.
- Set aside and keep warm.
Eggs
- Whisk 2 eggs (about 1/3 cup) and pour into a spray-coated 8-inch nonstick sauté pan.
- Cook eggs until form throughout, with no visible liquid egg remaining.
Sandwich Assembly
- Warm Naan in a hot oven or on a dry sauté pan.
- Sppon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce.
No video selected.