Egg and Mushroom Coconut Curry
Ingredients
- 3 cloves garlic
- 5 shallots
- 1-2 inches galangal
- 1-2 inches fresh turmeric
- 1 tomato
- 2 large green chilies
- 1 large red chili or bird's eye chili for extra spice
Main components
- Eggs (chicken or duck)
- Mushrooms or chosen vegetables
- 1 tablespoon ground chili
- 1 teaspoon Babas curry powder (optional)
- 1 piece tamarind slice
- 200 ml coconut milk
- Water (equal to twice the coconut milk carton)
- Salt to taste
- Sugar to taste
Preparation
Blend the marked ingredients until almost smooth and set aside.
Prepare a pan and turn on the heat.
Add the blended mixture and all ingredients from the second group except eggs and mushrooms to the pan.
Stir the mixture until the sauce boils.
Add mushrooms and tomato, continue stirring.
Season with salt and sugar to taste, then reduce the heat.
Break eggs one by one into the sauce.
Allow the sauce to simmer gently, ensuring the coconut milk does not curdle.
Stir the edges of the pan and avoid breaking the eggs; spoon sauce over the eggs to cook as desired.
Turn off the heat and serve with hot rice.
