CURRY PASTE 咖喱酱

INGREDIENT : DRIED CHILLI , SHALLOT , GARLIC , ONION , CURRY POWDER , SUGAR , CANDLENUT , MSG , SALT , FIVE SPICES POWDER , BELACAN , DRIED SHRIMP , CHILLI POWDER , RED CHILLI , TURMERIC , CHICKEN FLAVOURED SEASONING POWDER , PALM OIL , BENZOIC ACID

煮法

1. 先热锅，加入松兴咖喱酱爆香
2. 加入 500克 – 600克鸡肉翻炒均匀
3. 慢加入600毫升水，水可分成3次倒入煮滚
4. 加入炸过的马铃薯400克煮沸
5. 最后加入椰浆200毫升小滚即可食用

COOKING METHOD

1. heat the pan first, add Siong Heng Curry Paste and saute
2. add 500g-600g of chicken and stir fry evenly
3. add 600ml of water slowly, (water can be divided into 3 times) into the boil
4. add 400g of fried potatoes and boil
5. add 200ml coconut milk and serve