Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

4.8 from 10 reviews

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Indonesian

Ingredients: Egg

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 6

Ingredients

• 3 tablespoon oil
• 2 lemongrass, cut into 2 inch sections, bruised
• 3 Indonesian bay leaves (Indonesian: daun salam)
• 5 kaffir lime leaves (Indonesian: daun jeruk)
• 1 cup coconut milk (from canned coconut milk)
• 1 cup water
• 12 hard boiled eggs, peeled
• Spice paste (grind the following together)
• 80 gram shallot
• 5-8 red bird eye chilies (or fresno chilies)
• 2 cloves garlic
• 1 inch ginger
• 1 inch galangal
• 2 candlenuts
• 1/2 teaspoon turmeric powder (or 1" of fresh turmeric)
• 1/2 tablespoon salt

Instructions

1. Heat oil in a wok on medium heat. Sauté spice paste, lemongrass, Indonesian bay leaves, and kaffir lime leaves until fragrant and the spice paste turns a darker shade. About 5 minutes.
2. Add coconut milk and water. Stir to mix. Bring a boil.
3. Add hard boiled eggs. Once it returns to a boil again, reduce heat to a simmer. Cook for 15 minutes, or until the sauce is thick.
4. Turn off the heat. Discard the leaves. Serve with steamed white rice.