Roti with Egg

A buttery fried roti cooked with egg on the griddle, rolled and served with curry sauce or sweetened condensed milk.

Ingredients

• 400g firm tofu
• 1 cup glutinous rice
• 1 tbsp minced garlic
• 1 tsp red curry paste
• 1/4 cup neutral vegetable oil
• 200g cherry tomatoes
• a handful of fresh cilantro, chopped
• a generous spoonful of coconut cream
• 500ml water
• a pinch of ground turmeric
• 200g baby corn

Instructions

1. 1

   Gather and prep the roti dough and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the torn kaffir lime leaves and Thai bird's eye chilies, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with dried shrimp, and cook until just done, about 10 mins.

5. 5

   Warm the roti dough alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the roti dough and spoon the cooked mixture over the top.

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