Peanut Curry With Eggs

• 2 tablespoons red curry paste
• 1/2 teaspoon canned drained green peppercorn
• 1/4 teaspoon ground cardamom
• 2 teaspoons paprika
• 2 1/2 cups coconut milk
• 1/2 teaspoon sugar (palm preferably)
• 2 tablespoons fish sauce
• 250 g frozen peas, thawed
• 8 hard-boiled eggs, halved
• 1/2 cup coarsely chopped peanuts
• chopped fresh coriander, for decoration

1. Combine paste, peppercorns and spices in a pan and add 1/2 cup of the coconut milk to the curry paste mixture, cook 1 minute until fragrant.
2. Just before serving combine the remaining coconut milk, sugar, sauce, peas and curry mixture in the pan and stir until heated through; pour curry around the eggs and sprinkle with peanuts and coriander.

red curry, green peppercorn, ground cardamom, paprika, coconut milk, sugar, fish sauce, frozen peas, eggs, peanuts, fresh coriander

Taken from www.food.com/recipe/peanut-curry-with-eggs-71840 (may not work)