Ingredients:
1 | pack (500 g) | PUREFOODS CRISP 'N JUICY CHICKEN KATSU |
1 | L (4 cups) | cooking oil, for deep-frying |
7 | cups | cooked rice |
1 | bundle (100 g) | onion leek, cut into thin strips and curled in ice cold water |
1 | can (400 mL) | coconut milk |
1/2 | pack (93 g) | Japanese curry paste |
1/4 | cup | water |
1 | pc (100 g) | potato, peeled and cut into 1 cm cubes |
1 | pc (100 g) | carrot, peeled and cut into 1 cm cubes |
1/2 | tsp | patis |
Procedure:
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