Deep Fry Potato – Heat up the 2 cups of oil over medium-high heat until the temperature reaches 375ºF. Add potato and fry until golden. Remove from oil and place on a paper towel to absorb the excess oil. Set aside.
Cooking Curry Base – Heat curry powder in oil over low heat; stir until oil turns red. Add 4 tablespoons of coconut cream (the top portion of the coconut cream), stir until coconut cream becomes translucent and the mixture is uniform. Add lemongrass paste; continue cooking until mixture begins to stick together.
Cooking Meat, onion & Bamboo – Add chicken; increase the heat to medium and sauté until meat is evenly seared. Add ½ cup of broth, onion, bamboo, mix well, bring to soft boiled, then reduce heat, and simmer for 5-8 minutes, stir halfway through.
Add the Rest of the ingredients – Turn heat on medium-high; add carrots and remainder of broth; cover and bring to rolling boil. Reduce heat and simmer until the carrots are done. Add string beans; bring to boil. Add remaining coconut cream; bring to soft boil. Turn off the heat add fried potato. Add salt to taste.
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