Thai Curry with a twist. Goodbye coconut, hello pistachios. Simmer it all with some shiitake mushrooms, add an egg or two and then finish it off with some roasted, unbelievably sweet beetroot. —Hummuvation
For the curry paste
garlic cloves, peeled
ginger, peeled (peeled weight)
green onion, roughly chopped
birds eye chilis
For the curry
shiitake mushrooms, finely sliced
full fat milk, to taste (more for a looser curry, less for a thicker one)
Pound the ingredients to a paste in a mortar and pestle, starting with the garlic, and reducing each one to a pulp before adding the next.
Alternatively, blend in a food processor, adding a little water to ease blending (although the taste won't be the same)
For the curry
Preheat the oven to 200℃. Rub the beetroot with some coconut oil then place on a baking sheet and roast for 40-60 minutes, until tender and beginning to char a little. Remove and allow to cool, then chop into inch-sized chunks.
Heat a large wok over medium-high heat and melt the coconut oil. When hot, add the curry paste and stir fry for a few minutes, stirring constantly, until fragrant and starting to stick to the bottom of the wok.
Add the pistachio butter (you can also use cashew nut butter if you don't have pistachio), mix well, then immediately add your milk, mixing well to create a green sauce.
Now throw in the mushroom and bring to a boil. Reduce the heat and simmer for around 20-30 minutes, until the sauce has thickened a little.
Next, make four little indentations in the curry, then crack the eggs into them. Try to make sure the whites are spread out and not just clumped up around the yolks. Cover and cook for 10-15 minutes, until the eggs are set to your liking..
Transfer the eggs to two bowls, then add the roasted beetroot, fish sauce, lime juice, coriander and pepper to the curry. Adjust seasoning as necessary.
Pour over the eggs and serve with rice or flatbreads, if you like.