Eggs in Peanut Sauce

(recipe from Tracey Parrish)


  • 12 eggs
  • 1 can (12oz) coconut milk
  • 1/2 - 1 cup water
  • 2 tsp turmeric powder
  • 2 tsp cumin powder
  • 1.5 tbsp coriander powder
  • 1" piece of fresh ginger (skinned and chopped fine)
  • 1 tbsp sambal olek (Indonesian Chili Sauce)
  • 4-6 tbsp lemon juice
  • 1 tbsp sugar
  • 2-4 tbsp peanut butter (grind from fresh peanuts)
  • soy sauce or salt to taste
  • fresh cilantro for garnish

Boil eggs in the coconut milk, water and turmeric until they are hard boiled. Remove eggs saving sauce and run under cold water and peel.

Add all other ingredients (except fresh coriander/cilantro) to the sauce and simmer for 10-15 minutes. The sauce should not be very thick so start to build the sauce with 2 tbsp of peanut butter, then add more later, if needed.

Return eggs to the sauce and continue to cook for another 30 minutes. Modify seasonings to taste after this 30 mins. I usually modify salt, lemon juice and chili, or sugar (if too sharp).

Prior to serving cut the eggs in half lengthwise, if wanted. Garnish with the fresh coriander/cilantro. This dish does well after sitting and reheating.

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