Start by preparing your ingredients. Peel the red onion and slice it. Then, remove the seeds from the red chili – you can chop it finely if you wish. Next, peel and grate a thumb-sized piece of ginger root. Take two large potatoes, peel them, and cut them into bite-sized chunks. Boil the quail eggs for 3 minutes.
Now, take a large and deep, non-stick frying pan and heat it up over low heat. If you don't have one, try a wok or a saucepan. Then add the olive oil and the onions, frying and stirring them for about 10 minutes on medium heat. You'll know they're cooked when they turn golden and soft.
Next, add the chili, garlic, and ginger over the onion and fry for 2 minutes. Now it's time to turn up the heat a little as you add the potatoes and cook them for 4 - 5 minutes.
Stir frequently until the outsides are softening. Then, add the curry paste and cook for one minute. After that, toss in the cauliflower and stir-fry for another minute.
Now it's time to add the coconut milk to the pan, so pour it in and stir thoroughly. Add a pinch of salt, raise the heat, and bring everything to a boil. Stir frequently. When it reaches the boiling point, half cover the pan and reduce to a slow simmer. Cook the quail egg curry for an additional 20-25 minutes stirring often. You'll know it's done when the sauce has thickened a little and the vegetables are tender.
Once you peeled the eggs, cut them into halves and half-bury them yolk-sides up in the sauce. Then, cover the pan and continue to simmer gently for another minute in order to heat the eggs as well.