Thai Omelet in Coconut Curry Broth

Posted by Stephanie Meyer on Oct 31, 2011 at 8:21pm

thai omelet coconut broth

My son Nathan and I spent our summer Sundays eating our way through Kingfield Farmers Market. We did it last summer too and got in such a fun groove of eating together, visiting with friends, and stocking up on all of our favorite treats for the week.

It’s worth noting that it was a much less expensive endeavor last year, when Nathan was around my height and was satisfied with a Chef Shack hot dog. Uh, not this year, not at 6’4″ and counting, when he still ate a Chef Shack hot dog, but added their soft-shell crab sandwich, mini-donuts, and Arnie Palmer; Gai Gai Thai curry; Cafe Palmira iced coffee; Foxy Falafel curry falafel with a load of perfect pickles, extra hummus to go; Sun Street Bakery turnovers and sourdough loaf; and Bogart Loves maple-bacon donuts.

I scored plenty of bites, of course, and a good portion of it all we brought home to share with John…but I’m telling you, Sunday became a day for feasting.

So damn cool.

One of my favorites toward the end of the season was Gai Gai’s Thai omelet served in a curry broth. On a chilly morning, perhaps after being out too late the night before, that crispy omelet in creamy coconut broth tasted spicy-sublime.

I was out too late last night, in fact – hey! – and could think of nothing but that omelet around lunchtime today. So I made up a fast one, nowhere near the beauty of Kris’ lovely coconut curries, but flavorful enough to feed the beast. I made one for John for dinner. His conclusion: I’m dying.

See you in the spring, Kingfield.

Thai Omelet in Coconut Curry Broth
Inspired by Gai Gai Thai
Serves 4

1 can coconut milk
2 Tbsp. Thai green curry paste
1/2 c. chicken broth
2 Tbsp. + 4 tsp. Thai fish sauce
2 Tbsp. brown sugar
handful of finely chopped vegetables, optional (I had cabbage and mushrooms on hand)
juice of 1/2 lime
4 eggs
2 Tbsp. chopped scallions
2 Tbsp. chopped cilantro or basil
4 Tbsp. peanut oil

more chopped scallions & herbs for garnish
hot rice (optional)

Open the can of coconut milk and spoon some of the fat off into a medium saucepan set over medium heat. When the fat is hot, stir in the Thai curry paste and fry for 2-3 minutes. Stir in the rest of the can of coconut milk, chicken broth, 2 Tbsp. of the fish sauce, brown sugar, and vegetables. Simmer until vegetables are tender, about 5 minutes. Stir in lime juice. Set aside and keep warm.

In a medium bowl, beat eggs with 4 tsp. of fish sauce, scallions, and cilantro. Set a small nonstick skillet over medium-high heat and add 1 Tbsp. of oil. When the oil is very hot, add 1/2 c. of the egg mixture to the pan. Swirl the egg around in the pan and when the edges start to brown, which will be pretty quickly, use a spatula to fold the omelet in half and then in half again. Cook for a few more minutes then transfer to a bowl. Ladle some broth over the top.

Repeat the process with the remaining egg mixture. Serve hot, with rice if desired, topped with more chopped herbs.

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Older Comments

  1. By FreshTartSteph on November 11, 2011 at 11:25AM

    Yah. Winning all over the place. So. Good. Hope you enjoy!

  2. By pure2raw on November 2, 2011 at 3:23PM

    love curry and love coconut!

  3. By Anonymous on November 1, 2011 at 8:21PM

    Its funny how u describe the top of the coconut milk as "fat", I think the correct term of this fat is "coconut cream"....

  4. By CheesePlease on November 1, 2011 at 12:41PM

    I am an enormous fan of thai curry dishes, and this one looks divine!! Love your blog, thank you for posting!

    I also just recently made a green curry and quinoa: http://cheesepleasebyjess.blogspot.com/2011/08/green-curry-quinoa.html