coconut egg tart

Coconut Curry Chicken Egg Tart Recipe – Guest Post from Alina Muresan

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: a 11×15 inch dish 1x
  • Category: Breakfast, Lunch
  • Cuisine: Thai


  • 10 eggs
  • 500 g ground chicken – any ground meat works
  • 1 can (400 ml) coconut milk
  • ½ cup coconut oil, melted over low heat
  • 7 garlic cloves, minced
  • ½ cup packed parsley, finely chopped
  • 4 teaspoons curry powder
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • Accompaniments: tomato, avocado, green onions, yogurt or sour cream (or use coconut cream or cashew cream for dairy-free alternatives)


  1. Pre-heat the oven to 350 F.
  2. Beat 5 eggs with a hand mixer in a big bowl (or use a food processor). Add the meat and mix again. Add, one at a time, while mixing after adding each ingredient, the rest of the ingredients, starting with the other 5 eggs.
  3. Pour everything in a greased 11×15″ baking dish.
  4. Bake for 50-60 minutes in a convection oven until the tart is lightly browned on top.
  5. Serve with tomato slices, avocado slices, and green onions.
  6. Top with yogurt or sour cream (or coconut or cashew cream for dairy-free).


Recipe by Alina Muresan from