Recipes

Curry soup

OPEN FIRE
Curry soup
  1. Remove chicken skin, chop into bite-size, add salt and pepper.
  2. Chop garlic, ginger into small pieces, cut carrot into cubes, cut potato into half and leave it in water.
  3. Cut green bell pepper into 8, slice pumpkin, cut eggplant into half and make grill pattern cut on the skin. Fry these vegetables with 1 Tbs of oil in pot then set aside.
  4. Pour 1 Tbs of oil in same pot, fry garlic and ginger on low heat until fragrant, then turn to medium flame and fry sliced onion with 1 pinch of salt.
  5. Add chicken and fry.
  6. Add carrot, potato, A and boil.
  7. When vegetables are boiled, add B and simmer on low heat.
  8. Season with salt and serve in a dish. Put . and boiled egg.

For 1 people

chicken thigh1/2sheet
carrot1/4pc
potato1pc
green bell pepper1pc
onion1/2 pc
pumpkin2slices
eggplant1/2pc
boiled egg1/2pc
vegetable oil2Tbs.
garlic, ginger1/2pc each
A
water300cc
chicken cube1/2pc
laurier1leaf
vegetable juice50cc
B
Bcurry cube15g
dried basil1/2tsp.
salt1pinch