Eggs in Peanut Sauce

• 8 eggs
• 1 cup coconut milk
• 1/2 - 1 cup water
• 1 tsp turmeric powder (or preferably the fresh root)
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 1" piece of fresh ginger (skinned and mashed)
• 1 small onion or a bunch of shallots (pureed)
• 1 tbsp sambal olek (Indonesian Chili Sauce)
• 1 lemon grass (shortened to about 6" and cut lengthwise in half)
• juice of 1/2 lemon
• 1 tbsp sugar
• 2-3 tbsp peanut butter
• soy sauce or salt to taste
• fresh coriander/cilantro for garnish

Boil eggs in the coconut milk, water and turmeric until they are hard boiled. Remove eggs, run under cold water and peel.

Add all other ingredients (except fresh coriander/cilantro) to the sauce and simmer for 10-15 minutes. The sauce should not be very thick so start to build the sauce with 2 tbsp of peanut butter, then add more later, if needed.

Return eggs to the sauce and continue to cook for another 30 minutes. Modify seasonings to taste after this 30 mins. I usually modify salt, lemon juice and chili, or sugar (if too sharp).

Prior to serving cut the eggs in half lengthwise, if wanted. Garnish with the fresh coriander/cilantro.