White and grey plate with a rolled omelette, coconut milk, and crushed cashews.

Thai Red Curry Tamagoyaki

Tried something different this time. And It turned out really nice.

I made a traditional Japanese tamago but changed up the flavours with those from Thailand.

If you’ve never made tamagoyaki before, check out this recipe for the traditional Japanese style.

Red curry paste can be found at most Asian grocery stores and even some general supermarkets. It has some heat to it, but not too strong. It might bother you if you’re sensitive to spicy food but in this form it’s quite subtle.

This works best using a proper tamagoyaki pan. You don’t need to spend a ton of money on it, I found one at a local Korean supermarket for $20. You can also use a normal pan, though it won’t look as nice.

Unlike most omelette recipes found here, this makes two individual portions.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Butter
  • 1 tsp Thai Red Curry paste
  • 1 tsp thick Coconut Milk, plus extra to serve
  • 3 Eggs, beaten
  • Salt & Pepper, to taste
  • Cashews or Peanuts, crushed, to serve
  1. Mix curry paste and coconut milk in a bowl. Whisk until the paste has dissolved.
  2. Add mixture to beaten eggs and stir to combine. Season with a little salt and pepper.
  3. Heat a small amount of butter in a pan over medium heat until frothy.
  4. Pour in enough egg mixture to just cover the bottom of the pan.
  5. After around 10-15 seconds, roll the egg towards the handle of the pan. You want the egg to still be a bit runny when you do this, it will continue to cook later.
  6. Slide the rolled egg to the opposite side of the pan.
  7. Add a small amount of extra butter onto the exposed surface of the pan and repeat the egg process, rolling the first egg roll inside the new one.
  8. Repeat the process until the bowl is empty and you have a nice, thick compressed roll of egg.
  9. Slice and serve with coconut milk and crushed cashews.

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