Ingredients
2 tbsp thai red curry paste
1 cups eggs in Brine
1 1/2 cups coconut milk
1/2 cups yam ( cut into leave shaped)
1/2 cup red chilli
2 cups basil
1/2 tsp salt
2 tbsp palm sugar
Rice flour vermicelli
Preparations
1. stir fry thai curry paste with oil until aromatic.
add cocount milk and egg in Brine, carrot, yam and bring to boil
3.Seasoning with salt and sugar, garnish with red chillies.
Serve with rice-flour vermicelli.