This text is for questions number 14 to 16.

White Chicken Curry 

INGREDIENTS

1 Small chicken, cut into pieces

2 cups fresh coconut milk (or 200 ml thick coconut milk and 200 ml water)


GRINDED SPICES

Shallots, garlic, galangal, lemongrass, cumin, salt, pepper, coriander


COOKING DIRECTIONS

Boil chicken. Allow 2 cups of broth to remain in the pot.

Fry the grinded spices with 2 spoons of vegetable oil.

Add the spices into the boiled chicken; turn to low heat until it is tender.

Add the coconut milk, stir, continue simmer to enhance flavor.

Serve your white chicken curry while hot.

Why do we need to simmer after adding coconut milk?