- Malaysian chicken curry
- Spring roll wrappers
- Oil for cooking
- First make a quick curry , in a pot add peanut oil , garlic and ginger ( amount to your taste ) then add very small cubes of chicken thighs , pumpkin , banana and potatoes , add a heaped table spoon of yellow curry paste and stir . once all coated pour in coconut milk and let it simmer and reduce for say 1 hour .
- once cooked place it in the fridge on a shallow baking tray until chilled .
- Once chilled start making the spring rolls . On the spring roll wrapper place a good heaped teaspoon amount and roll.
- Once they are all rolled I find it easier to deep fry once they are frozen , then just cook in the deep fryer until they are golden brown. Serve with Kewpi Mayo ......yum
Brands and product used
- TCC - Coconut Milk