Spicy egg salad

Ingredients for 4 servings:

• 6 eggs, hard-boiled, peeled, halved
• 1 tbsp oil (peanut oil)
• 1 onion(s), chopped
• 1 tbsp curry paste, yellow
• 4 tbsp natural yogurt
• ½ tsp salt
• 1 handful of fresh coriander leaves, finely chopped
• 1 bunch watercress or arugula
• 2 zucchini, cut into fine sticks
• 1 chili pepper(s), green, pitted, finely chopped
• 1 tsp fish sauce
• 1 tsp rice vinegar
• 3 tbsp oil (peanut oil) or vegetable oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Thai cuisine

Heat 1 tablespoon of peanut oil in a pan and sauté the onion over low heat until soft, but do not brown. Remove from the heat and stir in the curry paste. Let cool slightly, then stir in the yogurt, salt, and half of the coriander. Set aside. Arrange the watercress or arugula and the zucchini sticks on a platter. Mix the chili, fish sauce, vinegar, and oil and pour over the cress and zucchini as a dressing. Arrange the halved eggs on the salad and place a spoonful of the yogurt mixture on top of each egg. Sprinkle with the remaining coriander. Vegetable oil can be used as an alternative to the peanut oil.