Sri Lankan Coconut Curry Scrambled Eggs with Roasted Cashews
Elevate your breakfast with this mouthwatering Sri Lankan-inspired dish featuring fluffy scrambled eggs infused with coconut curry and crunchy roasted cashews. Perfect for a Paleo diet, it's easy to make and bursting with flavor.
Allergens
None
Ingredients
- 4 large organic eggs
- 1/2 cup full
- fat coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon coconut oil
- 1/4 cup raw cashews
- Salt, to taste
- Fresh cilantro leaves, for garnish
Instructions
- In a medium bowl, whisk together the eggs, coconut milk, and curry paste until well combined.
- Heat 1 tablespoon of coconut oil in a non stick skillet over medium heat. Add the cashews and toast them for about 2 minutes or until they turn golden brown, stirring occasionally. Remove from the pan and set aside.
- In the same skillet, add the egg mixture and cook for 4 5 minutes, stirring frequently, until scrambled and fluffy. Season with salt to taste.
- Divide the scrambled eggs between two plates, sprinkle the roasted cashews on top, and garnish with cilantro leaves.
Chef’s Insight
The combination of flavors and textures creates a memorable dining experience.
Notes
Fresh ingredients and organic eggs are recommended for best results.