Classic Burmese Egg Curry

A comforting and quick Burmese-style egg curry featuring hard-boiled eggs in a savory, aromatic onion and tomato gravy, served with fragrant jasmine rice and tender, steamed green beans.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Burmese
• Difficulty: Easy
• Cost: $1.86/serving

Dietary

• Nut-Free
• Dairy-Free
• Vegetarian
• Pescatarian

Tags

• quick
• comfort food
• savory
• budget-friendly
• classic

Ingredients

• 3 eggs (large, hard-boiled and peeled)
• 1 tablespoon olive oil
• 1 yellow onion (small, finely chopped)
• 3 clove garlic (minced)
• 1 piece fresh ginger (grated)
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon red chili powder
• 14.5 ounce canned diced tomatoes (undrained)
• 0.5 cup water
• 0.5 teaspoon salt
• 1 cup jasmine rice (uncooked)
• 1 cup green bean (trimmed)

Instructions

1. Combine the uncooked jasmine rice with 2 cups of water (for rice) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
2. While rice cooks, if not already done, hard-boil 3 eggs (cook for 9-12 minutes, then immediately transfer to ice water, peel when cool). Cut each peeled hard-boiled egg in half lengthwise.
3. Heat olive oil in a medium saucepan or skillet over medium heat. Add the finely chopped yellow onion and cook for 3-4 minutes until softened.
4. Add the minced garlic and grated fresh ginger to the saucepan and cook for 1 minute until fragrant.
5. Stir in the ground turmeric and red chili powder, cooking for 30 seconds.
6. Pour in the canned diced tomatoes (undrained) and 1/2 cup water. Add 1/2 teaspoon salt. Bring the curry to a gentle simmer and cook for 5 minutes, allowing flavors to combine.
7. Gently add the halved hard-boiled eggs to the curry sauce, ensuring they are coated. Simmer for 2-3 minutes to warm through.
8. While the curry simmers, steam or blanch the trimmed green beans. Bring a small pot of water to a boil, add green beans, and cook for 3-4 minutes until tender-crisp. Drain well.
9. Serve the Classic Burmese Egg Curry hot with jasmine rice and steamed green beans.

Notes

You can prepare the hard-boiled eggs in advance to save time. For an optional garnish, sprinkle with fresh chopped cilantro.

Nutrition (per serving)

• Calories: 395
• Protein: 18 g
• Carbohydrates: 57 g
• Fat: 10 g
• Fiber: 6 g
• Sodium: 700 mg
• Saturated Fat: 2.5 g
• Sugar: 7.5 g
• Cholesterol: 185 mg