Thai Green Curry Scrambled Eggs with Crispy Pork and Basil on Roti

Steps

1. 1

   Cook the pork belly

   • Heat 1 tbsp (15 ml) oil in a large nonstick skillet over medium-high heat.
   • Once shimmering, add the pork belly strips in a single layer.
   • Cook for 4–5 minutes, stirring occasionally, until the edges are golden and the fat is crispy.
   • The pork should render its fat and brown on all sides.
   • Transfer to a paper-towel-lined plate and set aside.

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   Ready when: Pork is golden-brown and crispy, with rendered fat; internal temperature reaches 145°F (63°C) when measured with a meat thermometer

   Tip: Pat the pork dry before cooking to maximize crispiness; moisture prevents browning. For thin strips, the high heat will bring the pork to a safe temperature quickly as it crisps.

2. 2

   Whisk eggs with curry paste

   • In a small bowl, crack the 4 eggs and whisk together with the 1.5 tbsp (22 g) Thai green curry paste and the 3 tbsp (45 ml) coconut milk until completely smooth and well combined.
   • The curry paste should be fully dissolved into the egg mixture with no visible lumps.
   • Season lightly with salt and pepper.

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   Ready when: Mixture is uniform in color with no visible curry paste lumps

   Tip: Whisk thoroughly so the curry paste distributes evenly and you get consistent flavor in every bite.

3. 3

   Scramble the eggs

   • Wipe out the large skillet (or use a medium skillet if preferred), then melt the 1.5 tbsp (21 g) butter over medium heat.
   • Once foaming, pour in the egg mixture.
   • Let it sit for 10–15 seconds without stirring, then gently push the eggs from the edges toward the center using a spatula, tilting the pan so uncooked egg flows to the sides.
   • Continue this gentle stirring every 15–20 seconds for 4–5 minutes total.
   • The eggs should be soft, creamy, and just set—not rubbery.
   • Remove from heat when there is still a slight sheen of moisture.

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   Ready when: Eggs are creamy, just set, and still slightly moist; no rubbery texture

   Tip: Use low-to-medium heat and stir gently—this creates soft, silky curds rather than small, dry ones.

4. 4

   Warm the rotiOven 325°F / 165°C

   • While the eggs finish cooking, warm the 2 roti.
   • If they are cold, place them directly over a low flame on your stovetop for 5–10 seconds per side, or wrap them in a damp kitchen towel and warm them in the oven at 325°F (160°C) for 2 minutes.
   • They should be warm and pliable, but not dried out.

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   Ready when: Roti are warm to the touch and pliable

   Tip: A damp towel is the gentlest way to warm roti without making them crispy or brittle.

5. 5

   Assemble the sandwiches

   • Lay each warm roti flat on a serving plate.
   • Divide the curry scrambled eggs between the 2 roti, spooning them onto the lower half of each bread.
   • Top each portion of eggs with half the crispy pork belly strips.
   • Scatter half of the fresh Thai basil leaves over the pork on each sandwich.

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   Tip: Layer the components in order so the warmth of the eggs wilts the basil slightly for better aroma.

6. 6

   Finish with sauce and fold

   • Drizzle 0.5 tsp (2.5 ml) fish sauce over the basil on each sandwich.
   • Add a few drops of fresh lime juice if using.
   • Fold the roti in half over the filling, pressing gently so the bread holds its shape.
   • Serve immediately while warm.

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   Tip: The fish sauce adds authentic umami depth; don't skip it, but add it just before eating so it doesn't soak into the bread.