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Chop the red onion, garlic, ginger, Bird’s Eye red chilies, Prik Kee Nu green chilies (if using), carrots, potatoes, baby corn, makrut lime leaves, and coriander as indicated in the ‘Ingredients’ section. Thinly shave the coconut sugar disc with a knife. Whisk together the corn starch and water in a small measuring cup (for easier pouring) or bowl until combined well and a slurry has formed.
Bring a pot of salted water to a rolling boil. Use a slotted spoon to gently place the eggs in the pot, one at a time. Boil for 8 minutes for medium-boiled eggs, or 10 minutes for hard boiled eggs. Transfer the eggs using the slotted spoon to an ice bath (a bowl filled with water and ice). Peel after 10 minutes.
Heat 3 tablespoons of canola oil in a large wok over medium heat. Once hot, add the eggs and sauté until lightly golden and blistered on all sides – about 6-7 minutes. Use tongs to hold the eggs up and brown the tips too. Transfer to a paper towed lined plate to drain, then slice in half and set aside. Scoop out and discard any crispy browned bits in the wok and set it back on the stovetop.
Heat the oil in the wok over medium-high heat. Once hot, add the red onion, garlic, and ginger. Sauté for 1 minute, then add the red chilies and Prik Kee Nu green chilies (if using) and sauté for 30 seconds until fragrant.
Add the carrots, potatoes, and baby corn and sauté for 1-2 minutes until slightly softened.
Add the Thai yellow curry paste and stir-fry for a minute to break it down and combine with the veggies. Then pour in the coconut milk. Give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom), then pour it into the wok and stir to combine.
Stir in the turmeric powder, Thai chili powder (if using), finely minced makrut lime leaves, coconut sugar, and fish sauce. Turn the heat down to medium and cover the wok. Simmer for 20-24 minutes, or until the potatoes and carrots are tender.
Stir in the lime juice, baby spinach, and chopped coriander. Taste and adjust seasonings by adding more lime juice or sugar if needed. Add the halved eggs and simmer for 3-5 minutes, or until the eggs have heated through. Then switch off the heat. (Note: If you’re not particular about presentation, you can stir the eggs into the curry and simmer for 3 minutes or until heated through instead.)
Garnish with more chopped coriander and sliced red chili, and serve with warm steamed rice and lime wedges for squeezing if desired.