Leela Punyaratabandhu's recipe in her new cookbook, Simple Thai Food, is fabulously sweet, sour, and sticky, with golden-crisp eggs enveloped in a memorably intense sauce.


Ingredients
Gluten free
∙ Serves 4
Produce
1 Cilantro, Fresh leaves
1/2 cup Shallots, fried
2 tbsp Tamarind pulp
2 Thai long chiles, fresh red
Refrigerated
8 Eggs, hard- or medium
Condiments
1/4 cup Fish sauce
Baking & spices
1/2 cup Palm sugar, packed
Oils & vinegars
1 Vegetable oil
Liquids
3 tbsp Water