Malaysian Sambal Telur

Our family loves a good curry with rice. This Malaysian egg curry doesn’t disappoint. It’s a fairly simple preparation, and the soft boiled eggs provide a nice creamy balance to the tangy and aromatic seasonings. The recipe calls for sambal oelek, which is a flavorful Idonesian chile paste made of crushed raw red chiles, a little vinegar, and salt. If you’d like to learn more about sambal oelek, check out this article from Bon Appetit. Thanks to Alice Hart for the original recipe from her cookbook, “Vegetarian: A Delicious Celebration of Ingredients.”

We served this alongside Vegetable Pakoras from the same cookbook. You can find the complete recipe online here. We added sweet potato slices and asparagus stems to the broccoli in this slightly sweet and richly seasoned fried vegetable mix.

Malaysian Sambal Telur

Pair this delicious egg curry with steamed white or brown rice for a flavorful dinner ready in 30 minutes. Add roasted broccoli and sweet potato if you’re looking to increase your veggie intake. We adapted this recipe from Alice Hart’s “Vegetarian” cookbook.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Keyword: curry, egg, vegetarian
Servings: 4 people
Calories: 206kcal
Author: planfulcook


  • 14 oz diced tomatoes
  • 1 tbsp peanut oil
  • 1 bunch green onions chopped
  • 1 1/2 inch piece ginger finely chopped
  • 1 tsp coriander seeds crushed
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tbsp sambal oelek
  • 1/2 tsp kosher salt
  • 14 fl oz can coconut milk
  • 2 tbsp tamarind paste
  • 1 tbsp coconut sugar
  • 8 eggs, soft boiled


  • Heat the peanut oil in a saucepan over medium heat. Add the green onions and ginger, and cook for a minute.
  • Add the coriander, cumin, turmeric, sambal oelek, and diced tomatoes. Saute for a few minutes.
  • Set the eggs to soft-boil. Cover them with cold water in a saucepan and place over medium-high heat. As soon as the water comes to a boil, remove the pan from the heat and leave the eggs in the pot for seven minutes. Run the eggs through cold water and peel them carefully.
  • Stir in the coconut milk, tamarind paste, kosher salt, and coconut sugar. Bring to a boil and simmer until the mixture thickens (about 5 minutes).
  • Add the soft-boiled eggs and simmer the entire mixture for a few more minutes to heat them through. Serve the curry over steamed white or brown rice.


We made the following changes to the original recipe:
  • 14 oz can of diced tomatoes in place of 3 vine-ripened tomatoes. 
  • 1 bunch of chopped green onions (the greens only), instead of 4 shallots
  • omitted 3 garlic cloves
  • 1 tsp ground cumin in place of cumin seeds
  • we used tamarind paste instead of tamarind pulp.
Calorie information is for the curry with two soft-boiled eggs. A 1/2 cup of rice will add another 200-250 calories.

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