Ecuadorian-style Khai Phalo

Ingredients

In this Ecuadorian adaptation of Khai Phalo, we incorporate traditional Ecuadorian spices and flavors to create a unique twist on the original Thai dish. The use of local ingredients such as aji peppers and cilantro adds a distinct Ecuadorian touch to the recipe. Additionally, the tomato-based sauce is enriched with Ecuadorian spices, giving the dish a deeper and more complex flavor profile. We alse have the original recipe for Khai phalo, so you can check it out.

• 6 eggs 6 eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 aji pepper, seeded and finely chopped 1 aji pepper, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 3.5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat and cook for 8 minutes. Remove from heat, drain, and rinse with cold water. Peel the eggs and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the diced tomatoes, aji pepper, ground cumin, paprika, and dried oregano to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the chicken or vegetable broth and bring to a simmer. Season with salt and pepper to taste.
5. 5.
   Gently add the peeled eggs to the skillet, ensuring they are submerged in the sauce. Simmer for 10 minutes to allow the flavors to meld together.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Ecuadorian-style Khai Phalo hot with rice or crusty bread.

Treat your ingredients with care...

• Aji pepper — If you can't find aji peppers, you can substitute with jalapenos or any other mildly spicy pepper.
• Fresh cilantro — For a milder flavor, you can replace cilantro with parsley.

Tips & Tricks

• To add a touch of acidity, you can squeeze some lime juice over the stew before serving.
• For a spicier version, leave the seeds in the aji pepper or add a pinch of cayenne pepper.
• If you prefer a smoother sauce, you can blend the tomato mixture before adding the broth.

Serving advice

Serve the Ecuadorian-style Khai Phalo as a main dish accompanied by steamed rice or crusty bread. The stew pairs well with a fresh green salad or a side of sautéed vegetables.

Presentation advice

Garnish the dish with a sprig of fresh cilantro and a sprinkle of paprika for an appealing pop of color. Serve the stew in individual bowls, allowing the vibrant sauce and eggs to take center stage.