Spicy Hard-Cooked Eggs in Coconut Milk with Chiles

3 tablespoons virgin olive oil
1 small red onion, diced small
1 tablespoon minced ginger
1 teaspoon minced garlic
1 tablespoon minced fresh red or green chile pepper of your choice
1 tablespoon brown sugar
1/2 cup pineapple juice
6 tablespoons lime juice (about 3 limes)
1 cup unsweetened coconut milk
4 dashes Worcestershire sauce
3 tablespoons curry powder
Salt and freshly cracked black pepper to taste
8 hard-cooked eggs, shells removed

In a large saute pan, heat the oil over medium-high heat until hot but not
smoking. Add the onion and saute, stirring frequently, for 3 to 4 minutes.
Add the ginger, garlic, and chile and saute, stirring, for 1 additional
minute. Add the brown sugar, pineapple juice, and lime juice and cook,
stirring occasionally, for 5 minutes. Add the coconut milk,
Worcestershiresauce, curry powder, salt and pepper. Bring to a boil, reduce
the heat to low, and simmer for 10 minutes; the mixture should thicken
slightly. Add the eggs, cook for 3 minutes, and serve. Serves 4 as an
appetizer.

from Big Flavors of the Hot Sun

Source: <http://www.cookingboard.com/showthread/t-35527.html>

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