Ingredients:
How to make:
- 250 grams of chicken meat,
- 100 gr green eggplant round shape
- 3 kaffir lime leaves
- 1 piece of fresh red chilli, chopped oblique
- 30 ml coconut milk
- 250 ml of water
- 1 tbsp sugar
- 2 tsp fish sauce
- ½ tbsp cooking oil for sauteing
- 1 tbsp coriander
- 1 tsp cumin
- 10 pieces of pepper
- 25 pieces of green chili
- 1 stalk lemongrass
- 3 cm galangal
- 3 cloves of garlic
- 3 spring onions
- 1 piece lime leaves
- 1 tsp shrimp paste
- 1sdt salt
- ½ cm turmeric
How to make:
- Roasted coriander, cumin, and pepper.
- Mix with other herbs then puree
- Heat the wok. Enter cooking oil and saute until fragrant seasoning.
- Remember, use a small fire.
- Add half of the coconut milk and stir continuously until boiling, about five minutes.
- Add chicken and stir continuously. Then let the fire and use the medium for one minute.
- Add remaining coconut milk, water and stir slowly. Add sugar and fish sauce, stir again.
- Add eggplant and stir. Leave until cooked, about 10 minutes.
- Add kaffir lime leaves and red chillies. Cook again for a while.
- Serve with white rice.