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ngredients (1 serving)


4 pieces of chicken round, 1 potato, 1/3carrot, 1/2 eggplant, 1/2 green pepper, 1 boiled egg, a bag for each of Soup Curry Paste, flavor spice and hotness spice
Water 300cc


  • Prepare meat and vegetables.
recipe2aA: Bake the chicken round until the surface becomes brown in a frying pan.
recipe2bB: Boil the potato and the carrot until soft.
recipe2cC: Fry the eggplant and the green pepper.

Blend 300cc water, Soup Curry Paste and a flavor spice in saucepan and heat.

Optional: add a hotness spice, if you like.

  • Simmer for 5 minutes and taste the soup to see if there is enough salt.
  • Stop heating and arrange A, B and C in a dish.
  • Pour soup and dish up rice in another dish.