Instructions

1. Hard boil 4 eggs, peel and slice in half, then set aside;
2. In a large skillet, heat 1 tablespoon coconut oil over medium heat;
3. When the oil is hot, add in the onion, green chili, and 1/2 teaspoon salt then saute for 3-4 minutes;
4. Add ginger, garlic, and red curry paste to the skillet and stir to combine;
5. Mix in the turmeric powder, chili powder, coriander, garam masala, and fennel powder then stir to combine, if the mixture is too dry add the additional 1 tablespoon coconut oil, then stir for 3-4 minutes;
6. To the mixture, add the diced tomato and stir cooking for 1 minute;
7. Pour in the carton coconut milk and stir to combine;
8. Place the eggs into the sauce and simmer over low heat for 10 minutes making sure to coat the eggs with the sauce;
9. Stir in the canned coconut and taste, add additional salt if needed;
10. Serve over rice with a fresh parsley garnish.