Peanut Curry With Eggs - cooking recipe

Ingredients

2 tablespoons red curry paste
1/2 teaspoon canned drained green peppercorn
1/4 teaspoon ground cardamom
2 teaspoons paprika
2 1/2 cups coconut milk
1/2 teaspoon sugar (palm preferably)
2 tablespoons fish sauce
250 g frozen peas, thawed
8 hard-boiled eggs, halved
1/2 cup coarsely chopped peanuts
chopped fresh coriander, for decoration

Preparation

Combine paste, peppercorns and spices in a pan and add 1/2 cup of the coconut milk to the curry paste mixture, cook 1 minute until fragrant.
Just before serving combine the remaining coconut milk, sugar, sauce, peas and curry mixture in the pan and stir until heated through; pour curry around the eggs and sprinkle with peanuts and coriander.