Green Curry Egg Sandwich

Green Curry Egg Sandwich

Servings: 12

Ingredients and Directions

Green Curry Sauce


  1. Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat.

  2. Bring to a simmer and cook for 5 minutes.

  3. Stir in fresh basil.

  4. Keep warm.


  • 2 (13.5 oz. cans) unsweetened coconut milk
  • 1/4 cup green curry paste
  • 3 tbsp. fish sauce
  • 1/2 cup fresh basil


  1. Heat 1 teaspoon oil in small sauté pan over medium high heat.

  2. Add 1 oz. sliced mushrooms and cook until softened, then add 1 oz. red bell pepper, 1 oz. green bell pepper and 1 oz. sweet onion and sauté for about 1 minute.

  3. Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp tender.

  4. Set aside and keep warm.


  • Canola oil, as needed
  • 8 oz. sliced, assorted mushrooms (white button, cremini and shiitake)
  • 2-3 julienned red bell peppers
  • 2-3 julienned green bell peppers
  • 1 medium sweet onion, julienned


  1. Whisk 2 eggs (about ⅓ cup) and pour into a spray-coated 8-inch nonstick sauté pan.

  2. Cook eggs until firm throughout, with no visible liquid egg remaining.


  • 2 lb., 12 oz.* eggs (2 dozen)


  1. Warm Naan in a hot oven or on a dry sauté pan.

  2. Spoon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce.

  3. Garnish with sprouts. Serve immediately.

    *If using frozen or liquid whole egg product.

    NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

    Yield: 12 sandwiches


  • 12 Naan bread or oven-baked flatbread
  • Spicy radish sprouts (for garnish)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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