Gaeng Phet Khai Tom (Thai Red Curry with Boiled Eggs)
Soft boiled eggs in a rich red coconut curry sauce with tomatoes and spinach. Cheap, quick and comforting.
Made with Ginger and garlic paste and Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £1.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lower the eggs into a pan of boiling water and cook for 7 minutes for a just set yolk. Cool in cold water, then peel.
7 min - 2
Cook the rice in a covered pan with 400 ml water for 12 minutes and rest covered.
12 min - 3
Heat the oil in a pan and fry your ready made Thai red curry paste (see the base recipe) and the ginger garlic paste (see the base recipe) for 2 minutes.
2 min - 4
Pour in the coconut milk and water and simmer for 5 minutes. Add the tomatoes and cook 3 minutes.
8 min - 5
Add the spinach until wilted. Stir in the tamari, sugar and lime juice.
- 6
Halve the eggs, lay them in the curry and warm for 1 minute. Serve with rice.
Tips
- Fry the pastes first so the curry does not taste raw.
- Use eggs from the fridge and lower them in carefully so they do not crack.
- Peel the eggs under cold water for the cleanest shell removal.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Reheat gently until steaming hot all the way through. Do not freeze with the eggs.
Questions
Can I use hard boiled eggs?
Yes, boil for 10 minutes. The yolks will be firm but it works.
Is it vegetarian?
The eggs are, but the red curry paste normally has shrimp paste. Make it without for a fully vegetarian dish.
Can I add potatoes?
Yes, simmer 200 g diced potatoes in the sauce for 15 minutes before adding the tomatoes.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.