200 grams chicken breast
400 grams of rice
200 grams yardlong beans or legume’s
200 grams leeks
300 grams Karindo Gourd
Curry paste (normal curry paste)
season with: ginger, garlic, Curry, Coriander and Lemongrass
Put the curry paste with oil in a pan, add ginger, garlic and lemongrass. Stir well and then add the chicken.
Add the sliced Karindo Gourd and put the sliced vegetables on top. Reduce heat and simmer for 35 minutes until everything is cooked well. Add rice to boiling water and cook, drain and serve. Spoon curry over the rice and finish it off with a squeeze of lime and garnish with coriander.