Cut all the prepared ingredients into small cubic shapes. I think it's easier to eat a small size than a big one.

Usually, when you cook curry, you add butter or margarine and stir-fry it. Add healthy olive oil. It's delicious enough with olive oil.

Pour in the water and bring to a boil. If you pour too much water, it will become like Han River water and the curry will become watery, so the amount will increase, but the scent is not strong and the taste is not good.

While the ingredients are cooking, add the white curry to about 1 cup of water and mix well so that it does not lump together. I heard that Baekse curry goes well even if you just put it in, so I just folded it well with a sponge and loosened it.

When vegetables such as chicken breasts, potatoes, and sweet pumpkin are cooked, pour curry at the end and boil it a little longer while stirring. After adding curry powder, it is easy to stick to the floor, so stir it often. You don't have to season it separately. It was perfect for my taste. Season the bland ones with salt. It is delicious that there are many ingredients such as vegetables. The point is not to pour too much water like Han River.

I spread perilla leaves on a plate and cut mini paprika thinly to decorate the edges. I put rice in a soup bowl and pressed it gently, turned it over on a plate, and pressed it in the middle. Pour in the curry.