Recipes / Thai

Kai Paloh

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This traditional duck egg dish was brought to Thailand from China.  It’s a very common dish and so easy. The richness of the duck egg yolks makes this a pretty filling meal on its own (with rice of course).  They’re so yummy I can’t stop eating them! This is a vegetarian version.  You will often find this made with pork or chicken, and you could add chicken drumsticks to my recipe for sure.

4 hard boiled and peeled duck eggs

1 large coriander root

4 cloves garlic

4 Tbsp soy sauce

Black pepper

Sea salt

1 Tbsp unrefined sugar

1/2 Tbsp coconut oil to fry

1 to 1 1/2 Cups water

Crush and roughly chop the garlic.  If you have a heavy knife you can smash the garlic Thai style – just turn the knife on its side and whack it hard down on the garlic.  It’s therapeutic and you can impress your friends.  Do the same with the coriander root – smash it all the way along with the flat side of the knife before finely chopping.

Heat the coconut oil in a medium sized saucepan. We use deodorised coconut oil which doesn’t taint the flavour of the food.  It’s very easy to cook with and can withstand high heats.

Add the garlic and coriander root, frying for a few minutes until slightly brown. Add crushed peppercorns or ground black pepper, half a teaspoon of sea salt, the sugar, and the soy sauce.  Add the eggs to the pan and swirl the mixture round to get a good coating.  Do this for a few minutes to allow the sauce to colour the eggs, then add your water.  It doesn’t need to cover the eggs, and you want enough but not so much that it dilutes the flavours.

Simmer for 10 to 15 minutes for a thin sauce, or as long as you like to reduce the liquid to your taste.

Serve with rice and garnish with chopped coriander.  This is one of my favourites!

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