|Thai Kitchen Coconut Milk||8 tbsp|
|Club House Cinnamon, Ground||1/2 tsp|
|Thai Kitchen Red Curry Paste||1 tbsp|
|Baby spinach||4 cups|
|Coconut oil||1 tsp|
|Rainbow microgreens||1 tbsp|
|Red onion, 1/4" julienne||57 g|
|Red bell pepper, 1/4" julienne||57 g|
This recipe was created for Club House for Chefs by: Jeff Inman, Chef Culinary Instructor of Houston Community College and Director of Culinary Operations at Aloha Restaurant Group in Houston, TX.
Combine Thai Kitchen Red Curry Paste, Club House Cinnamon, Ground and Thai Kitchen Coconut Milk and whisk thoroughly. Place coconut oil in a skillet and fry eggs to desired level. Quarter an avocado and make vertical slices to create 4 fans. Toss baby spinach in Thai Kitchen Red Curry Paste and Thai Kitchen Coconut Milk mixture with julienne onions and bell pepper. Top spinach with egg, avocado, onions and rainbow microgreens.