👨‍🍳 作り方

1. 1

   Prepare the hard-boiled eggs: Boil eggs for 7 minutes, then plunge into ice water. Peel carefully.

   💡 プロのコツ: Frying the hard-boiled eggs beforehand can add a nice texture, but is optional.
2. 2

   Sauté aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic, grated ginger, and sliced Thai chilies. Cook for another 2 minutes until fragrant.

3. 3

   Add spices and tomato paste: Stir in turmeric powder and curry powder, cooking for 1 minute until fragrant. Add tomato paste and cook for another 3 minutes, stirring constantly.

4. 4

   Simmer the sauce: Add the can of fire-roasted diced tomatoes and salt. Stir to combine. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, allowing the tomatoes to break down into a sauce.

5. 5

   Add okra and fish sauce: Stir in the halved okra and fish sauce. Cover and simmer for another 10 minutes, or until the okra is tender but not mushy.

6. 6

   Add eggs and finish: Gently add the peeled hard-boiled eggs to the curry. Simmer for 3-4 minutes, just to warm the eggs through. Taste and adjust seasoning with salt and fish sauce if needed.

7. 7

   Serve: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot with steamed rice.

   💡 プロのコツ: This curry is also delicious served with naan or roti.