I adapted this recipe I that came across in Feast magazine, adding more veggies and serving it with coconut rice instead of plain steamed rice. 'Ou hin' is an unusual curry but the chillies pack a punch. Use fewer chillies if you don't want it too spicy.
For Curry 3 spring onions, chopped finely
Peanut oil, to fry
1 pinch ground turmeric
4 extra-large eggs, hard-boiled, peeled and sliced in half
4 garlic cloves, crushed
1 eggplant, diced
1 potato, diced
½ chilli pepper, crushed
1 can tomatoes
1 tbsp fish sauce
3 long green chillies, seeded, thickly sliced lengthwise
For Rice 300g Basmati rice steamed
10 curry leaves
25g shredded coconut
1 long green chilli thinly sliced on an angle
½ red onion finely chopped
1 handful picked fresh coriander
3 tbsp of olive oil
Prepare the rice, set aside. Using a non-stick pan, dry fry the shredded coconut until it takes on a golden brown colour, then add the red onion mix with the coconut and add the chilli, curry leaves and cook for about 2 minutes. Remove from heat.
Add coconut mixture to rice, incorporating all the ingredients. Sprinkle the coriander in and add olive oil. Season with some fresh sea salt.
Using a mortar and pestle, grint eschalots and until it becomes a paste. Set aside.
Add peanut oil to a large pan and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). The oil may start spitting so be careful. Add turmeric and cook for 30 seconds or until fragrant.
Add eggs into the oil and cook, turning, for 2 minutes or until golden and slightly blistered. Remove and drain on paper towel.
Discard oil, reserving a small amount in the pan. Heat the oil over medium heat. Add spring onion paste, garlic and ½ ground chilli, cooking for around 1 minute or until fragrant.
Add tomatoes and 30ml water, and cook, stirring continuously for about 2 minutes. Add chopped veggies. Stir in fish sauce and chillies. Season with salt.
Put eggs in the sauce and cook for 3 minutes or until heated through. Scatter with coriander leaves and serve with the rice.