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Thai Omelet in Coconut Curry Broth Recipe

Thai Omelet in Coconut Curry Broth

Inspired by a trip to a local farmers market, Fresh Tart whips up a quick version of a food-stand favorite: the coconut curry Thai omelet.

thai omelet coconut broth

My son Nathan and I spent our summer Sundays eating our way through Kingfield Farmers Market. We did it last summer too and got in such a fun groove of eating together, visiting with friends, and stocking up on all of our favorite treats for the week.

It's worth noting that it was a much less expensive endeavor last year, when Nathan was around my height and was satisfied with a Chef Shack hot dog. Uh, not this year, not at 6'4" and counting, when he still ate a Chef Shack hot dog, but added their soft-shell crab sandwich, mini-donuts, and Arnie Palmer; Gai Gai Thai curry; Cafe Palmira iced coffee; Foxy Falafel curry falafel with a load of perfect pickles, extra hummus to go; Sun Street Bakery turnovers and sourdough loaf; and Bogart Loves maple-bacon donuts.


I scored plenty of bites, of course, and a good portion of it all we brought home to share with John...but I'm telling you, Sunday became a day for feasting.

So damn cool.

One of my favorites toward the end of the season was Gai Gai's Thai omelet served in a curry broth. On a chilly morning, perhaps after being out too late the night before, that crispy omelet in creamy coconut broth tasted spicy-sublime.

Keep reading for her take on the recipe.

I was out too late last night, in fact — hey! — and could think of nothing but that omelet around lunchtime today. So I made up a fast one, nowhere near the beauty of Chris' lovely coconut curries, but flavorful enough to feed the beast. I made one for John for dinner. His conclusion: I'm dying.

See you in the spring, Kingfield.

Thai Omelet in Coconut Curry Broth
Inspired by Gai Gai Thai
Serves 4

1 can coconut milk
2 Tbsp. Thai green curry paste
1/2 c. chicken broth
2 Tbsp. + 4 tsp. Thai fish sauce
2 Tbsp. brown sugar
handful of finely chopped vegetables, optional (I had cabbage and mushrooms on hand)
juice of 1/2 lime
4 eggs
2 Tbsp. chopped scallions
2 Tbsp. chopped cilantro or basil
4 Tbsp. peanut oil

more chopped scallions & herbs for garnish
hot rice (optional)

Open the can of coconut milk and spoon some of the fat off into a medium saucepan set over medium heat. When the fat is hot, stir in the Thai curry paste and fry for 2-3 minutes. Stir in the rest of the can of coconut milk, chicken broth, 2 Tbsp. of the fish sauce, brown sugar, and vegetables. Simmer until vegetables are tender, about 5 minutes. Stir in lime juice. Set aside and keep warm.

In a medium bowl, beat eggs with 4 tsp. of fish sauce, scallions, and cilantro. Set a small nonstick skillet over medium-high heat and add 1 Tbsp. of oil. When the oil is very hot, add 1/2 c. of the egg mixture to the pan. Swirl the egg around in the pan and when the edges start to brown, which will be pretty quickly, use a spatula to fold the omelet in half and then in half again. Cook for a few more minutes then transfer to a bowl. Ladle some broth over the top.

Repeat the process with the remaining egg mixture. Serve hot, with rice if desired, topped with more chopped herbs.

Want more? Start following Fresh Tart, then get cracking on your own food blog! Who knows — you could wind up featured here.

Join The Conversation
FreshTartSteph FreshTartSteph 5 years
Yah. Winning all over the place. So. Good. Hope you enjoy!
PurelyTwins PurelyTwins 5 years
love curry and love coconut!
CheesePlease CheesePlease 5 years
I am an enormous fan of thai curry dishes, and this one looks divine!! Love your blog, thank you for posting! I also just recently made a green curry and quinoa:
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