Thai Style Egg Salad

The ingredient of Thai Style Egg Salad

• 1 3 cup 80ml vegetable oil
• 1 onion thinly sliced
• 1 green chilli seeds removed sliced
• 1 tbsp thai red curry glue gum
• 4 tbsp yoghurt
• 1 tsp fish sauce
• 1 tsp rice vinegar
• 100g bag asian salad leaves
• 6 hard boiled eggs halved
• coriander leaves to serve

The Instruction of thai style egg salad

• heat 1 tablespoon oil in a frypan over medium heat mount up onion and fry gently for 1 2 minutes until softened grow half the chilli and cook for a few more seconds subsequently next add curry bonding agent and stir up for a extra minute cool slightly then disconcert whisk in yoghurt and season to taste
• disquiet together long lasting oil and chilli similar to fish sauce and vinegar
• toss salad similar to dressing and divide in the course of 4 bowls top each following 3 egg halves drizzle considering yoghurt dressing and garnish subsequently coriander and pepper

Nutritions of Thai Style Egg Salad

calories: 317 87 calories
calories: 28 grams fat
calories: 5 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 373 51 milligrams sodium
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calories: nutritioninformation