Put the chilies, onions, garlic,
peanuts, lemon grass, shrimps paste, salt and sugar in food
processor, process until smooth. Heat the oil in a frying pan, add the
spice paste, fry 3-4 minutes; stir well, add little water if it gets
too dry. Stir in the coconut milk, curry
leaves, boil. Add the eggs, simmer 15 minutes, until
the sauce thickens. Transfer to a warmed serving dish. Ready to serve.