Coconut Curry Greens with Runny Eggs

BON APPÉTIT
17Ingredients
Seconds

Ingredients

US|METRIC
  • 2 chiles (such as Fresno, Holland, or Thai, divided)
  • 2 teaspoons sugar (divided)
  • 2 limes (divided)
  • kosher salt
  • 3 bunches spinach (mature, about 1½ lb. total, trimmed, rinsed, divided)
  • 1 bunch Tuscan kale (about 8 oz., center ribs and stems removed)
  • 1 tablespoon extra-virgin olive oil (plus more for drizzling)
  • 1 tablespoon coriander seeds
  • 1 lemongrass stalk (tough outer layers removed, coarsely chopped)
  • 1 piece fresh ginger (coarsely chopped)
  • 3 garlic cloves (coarsely chopped)
  • 15 curry leaves (optional but highly recommended)
  • 13 1/2 ounces full fat coconut milk
  • 1 1/2 cups cilantro leaves (with tender stems, divided)
  • 1 1/4 cups basil (torn, divided)
  • 6 large eggs
  • cooked rice (for serving; optional)
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