- Boil briefly bean sprouts, drain. Cut the long beans, boil with boiling water, use high heat so that they cook quickly and the color remains green. Drain well.
- To cook the gravy, heat the coconut milk, add the ground spices, chicken stock, sugar and bay leaves. Cook the coconut milk until cooked while stirring so the coconut milk doesn’t break. Lift.
- To make the coconut seasoning, add grated coconut and all the spices, cook until cooked and slightly dry, use low heat so it doesn’t burn.
- Mix boiled vegetables with coconut ointment.
To serve, cut into pieces and arrange on a plate. Give vegetable rub, shredded chicken, then egg pieces, and pour coconut milk. Top with enough fried peanuts and chili sauce. Serve while warm.
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