Not a typo, that’s Beet not Beef!  This makes a delicious, thick, chunky pink curry with green highlights.  If you like your curry a bit soupier, add a little water or vegetable broth.  Alterately, you can add just the beets to the pot and then puree all or part it before adding the greens and peas.

Cut the leaves off 1 bunch of beets and reserve.  Trim the beets and then steam or boil until fork-tender.  Rinse under cool water and then peel the skins off.

Thinly slice onion to make 1 1/2 C.  Saute in 1 t. canola oil in a wok until just soft, then pour in 12 oz. coconut milk.  Add 1-2 t. Thai green curry paste, 1 T. minced fresh ginger and 1 T. Thai fish sauce. Stir to mix and then simmer.

Cut the beets in half and then slice them in thin half rounds.  Wash the greens and then chop them roughly.  Add to the wok and stir to combine.

Shell 1 lb. Shelling peas.  Trim 1 C. snap peas and cut in half.  Add both to the curry, cook for 1 minute and then turn off the heat.

Wash and chop 1 bunch of cilantro and add to the curry.  Season with lemon or lime juice and fish sauce or salt.