Thai Marinated Eggs with Curry — High Protein Meal Prep Snack
Prep:
2 min
Cook:
8h
8 min
Total:
8h
10 min
Ingredients
Marinade
-
½ cup light coconut milk
you may need to add more tablespoons if the eggs are not fully covered
- 1 tbsp Thai yellow curry paste
- 1 tbsp lime juice
- 1 tsp fish sauce (or soy sauce for vegetarian)
-
1 tsp coconut sugar
brown sugar; honey; agave
- ½ tsp grated ginger (optional for brightness) *
Garnish
- thinly sliced red chili, cilantro, and a few toasted coconut flakes *
Steps
Step 1
Whisk all ingredients until smooth.
Step 2
Pat peeled eggs dry then submerge completely.
Pour over peeled eggs and refrigerate 8–12 hours.
Step 3
Slice before serving. Then garnish if desired, and enjoy!
Step 4
These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs.
Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.