Porridge ingredients:
300 g of rice
1.5 liter coconut milk diluted
1 tsp salt
2 red onions, finely chopped
1 bay leaf
1 stalk lemongrass, crushed
Curry ingredients:
250 g chicken fillet, boiled, shredded-shredded
2 pieces of lime leaves, discard the bones leaves
1 bay leaf
1 stalk lemongrass, crushed
500 ml thin coconut milk
2 tbsp fried shallots
oil for sauteing
Spices:
4 red onions
2 cloves of garlic
2 pieces of red chili
3 eggs hazelnut
2 cm galangal
1/4 tsp pepper
1/2 tsp salt
How to make:
1. Porridge: Mix all ingredients porridge, cook, stirring, stirring until a soft mush. Remove, discard bay leaves and lemon grass, set aside.
2. Curry: Heat oil, saute ground spices, lime leaves, bay leaves, and lemongrass until fragrant. Add chicken, stir. Pour the coconut milk, cook, stirring until boiling, reduce heat, continue to cook until thickened. Remove and set aside.
3. Presentation: Pour the puree in a serving bowl, pour the curry. Serve with a sprinkling of fried onions on it.
300 g of rice
1.5 liter coconut milk diluted
1 tsp salt
2 red onions, finely chopped
1 bay leaf
1 stalk lemongrass, crushed
Curry ingredients:
250 g chicken fillet, boiled, shredded-shredded
2 pieces of lime leaves, discard the bones leaves
1 bay leaf
1 stalk lemongrass, crushed
500 ml thin coconut milk
2 tbsp fried shallots
oil for sauteing
Spices:
4 red onions
2 cloves of garlic
2 pieces of red chili
3 eggs hazelnut
2 cm galangal
1/4 tsp pepper
1/2 tsp salt
How to make:
1. Porridge: Mix all ingredients porridge, cook, stirring, stirring until a soft mush. Remove, discard bay leaves and lemon grass, set aside.
2. Curry: Heat oil, saute ground spices, lime leaves, bay leaves, and lemongrass until fragrant. Add chicken, stir. Pour the coconut milk, cook, stirring until boiling, reduce heat, continue to cook until thickened. Remove and set aside.
3. Presentation: Pour the puree in a serving bowl, pour the curry. Serve with a sprinkling of fried onions on it.