Heat oil over pan and fry chopped red onion until aromatic. Place the mushroom in and fry for 1 or 2 minutes until well softened.
Add curry paste and 3 cups of water. Simmer to boil and heat for another minute until well thickened.
Fry the whisked egg based on your own preference.
Top this vegan curry with steamed rice or noodles and fried eggs.