1 can of wonderfarm coconut milk (quick, convenient, if you have time, make your own)
1 Siamese coconut
3 branches of lemongrass
Minced onion and garlic
3 medium sized potatoes
3 medium sweet potatoes
1 carrot if desired
1 medium onion
Spicy coriander, basil, price included
1 kg of vermicelli
4 loaves of hot crispy bread
Wash the chicken with salt and alcohol to remove the bad smell. Chop to taste, then marinate for 30 minutes with the following spices: 2mcf seasoning seeds, 2mc delicious fish sauce, 1mc sugar, 1mc pepper, 2mc minced onion and garlic, 1mc grated lemongrass, 2mc curry powder, 1mc curry oil (if required) When cooking with children, do not add oil to avoid spicy).
Peel potatoes and sweet potatoes. Cut into large pieces, wash with salt. Deep-fried potatoes.
Put oil in a large pot, fry lemongrass until fragrant and then add minced garlic and onion to fry until golden.
Put the marinated chicken into the chicken island on high heat until the chicken is hunted, then add the coconut water. Boil until the coconut water boils, then add filtered water to the required amount (the purpose is to boil the coconut water so that the coconut water is not sour). Skim regularly.
Cook for about 30 minutes until the chicken is tender, add potatoes and cook for another 10 minutes. Put the can of coconut milk in and then taste the seasoning again (adjust the sweetness to suit your family’s taste!). 3 minutes before turning off the stove, add the chopped onion and it’s done.
Vermicelli, bean sprouts with boiling water and then scoop out into a bowl. The dish must be eaten hot. Served with herbs, chili salt and lemon. Use more bread if desired.