This Thai Green Curry Eggs Benedict recipe uses green curry paste and coconut oil to create a sauce that beats hollandaise!
I know this recipe sounds… different, shall we say? I mean, Thai curry for breakfast? I get it. Even my husband was all, “Don’t even bother,” when I pitched him my idea.
When I tell him my super creative ideas, he usually goes, “Can’t you just make me a steak sometimes?” So I have to proceed to give him eleven billion reasons why I think it will work, how I will make it happen, and how delicious it’s going to be until he comes around.
After much pitching, he still wasn’t on board, so I just decided to make it and see what happened. And clearly, since it’s making its way to you, something very delicious happened.
When I placed this Thai-inspired eggs Benedict in front of him, I could see he wasn’t thrilled by a piece of crunchy, toasty English muffin topped with shrimp and sauce. The egg, though, I could tell he was okay with.
And then, finally, he took a bite. The room was silent. I ninja side-glanced at him in an effort not to make him feel like I was interrogating his taste buds with my eyeballs and saw him take another bite. And then another.
And then—poof. It was GONE.
“So, what did you think?” I asked cautiously.
“What did you think?” He asked, which he always does, and it’s so annoying.
But seriously, how could he not like this recipe? I love the mild heat from the green curry and the richness the coconut oil brings to the sauce. Add in the juicy shrimp and runny yolk, and it’s hard to pass up the creamy, spicy flavors on a crispy English muffin—because we all know the muffin makes it.
What is green curry paste?
If you’ve never tried cooking with green curry paste, you’re in for a treat. And no, green curry is not the same as the Indian variety. For one thing, you won’t find any curry leaves listed in the ingredients. Weird, I know. Green curry paste is Thai-specific and usually made from a blend of green chilies, lemongrass, garlic, ginger, and a blend of aromatic spices.
I wouldn’t describe curry paste as hot, but it does have a little heat, along with bright, herby notes. When you mix the paste into the egg yolks and coconut oil, you’ll create a creamy sauce similar to hollandaise but with much more flavor!
How do I store leftovers?
Honestly, most eggs Benedict recipes are best enjoyed fresh, and this one is no exception. That said, if you have extra sauce, I’d recommend storing it in a sealed jar in the fridge for 2-3 days. Whisk it well before using. The cooked shrimp should last in your fridge for about 2 days when stored in an airtight container.
But the poached eggs and toast? Sorry, friends—that’s sog city. Besides, neither reheats well, so it’s better to make both fresh.
Serving suggestions
Thai green curry eggs Benedict is the perfect recipe for your next brunch. Serve it with a side of Air-Fryer Breakfast Potatoes or Hash Browns. As for greens, Bacon-Wrapped Asparagus is a brunch classic, and Sautéed Spinach makes a great topping for your Benedict. Still, you could keep it simple with a fresh Spring Salad. And to round things off with something sweet, you can’t go wrong with a Fresh Fruit Bowl—or maybe a Blueberry Dutch Baby if you want to splurge.
Ingredients
- 1/2 pound jumbo shrimp peeled and deveined
- 4 eggs
- 3 egg yolks
- 1/2 teaspoon salt
- Pinch of pepper
- 2 teaspoons green curry paste
- 1/4 cup coconut oil melted
- 2 whole-wheat English muffins
- Fresh lime juice
- Cilantro roughly chopped, for garnish
- Sriracha optional, for garnish
Instructions
- Spray a medium saucepan with cooking spray and heat on medium heat. Add the shrimp and cook until they just turn pink, only about 1-2 minutes per side. Remove from heat, cover and set aside.
- Crack the eggs into individual ramekins (I find this is the easiest way to get perfect poached eggs) and fill a large pot with a few inches of salted water.
- Bring the water to a simmer (not boil!) Once simmering, gently slide each egg into the pot, holding the ramekin as close to the water as you can, and leaving space between each egg. Turn off the heat, cover the pot and set a time for 4 minutes.
- While the eggs cook, whisk together the egg yolks, salt, pepper, and green curry paste until well blended.
- Heat the coconut oil in the microwave for a few seconds until it is warm. Then, slowly stream the oil into the egg yolk mixture, while you constantly whisk until the sauce thickens.
- Cut each English muffin in half. Divide the shrimp between the halves, and place a poached egg on top of each serving. Top with sauce, a squeeze of fresh lime juice, cilantro, and Sriracha.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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