Spicy EVO in Creamy Coconut Sauce

2 tbsp oil 
1 medium onion, thinly sliced 
2 tbsp ginger, minced 
3 tbsp chilli paste 
4 tbsp red curry paste
1 ½ tsp brown sugar
1 tsp coriander powder
1 cup coconut milk 
Salt to taste
1 cup EVO Boiled Egg White, cubes
Heat oil in a pan and add the thinly sliced onions and saute till translucent. 
Add ginger and cook until fragrant. Add in the chilli paste followed by the red curry paste and cook on medium flame for 3-4 minutes. 
Add in the brown sugar and cook till it completely dissolves. Add in coriander powder along with ¼ cup of water and cook till the water is completely absorbed. 
Add in the coconut milk and cook till it comes to a boil. 
Once boiled, cook on simmer for 3-4 minutes. Add salt and cook for 2-3 minutes. 
Pan-fry EVO Boiled Egg White cubes and add to the curry.
Garnish with coconut shreds and red bird eye chilli. 
Serve with boiled rice.