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[Suji-Aonori x Curry] Enhance your favorite curry with the flavor of Suji-Aonori seaweed! The bitterness of Molokheiya pairs amazingly well with the flavorful taste of Suji-Aonori. 

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Ingredients (for 1 serving):

• Dried Aonori Seaweed: Generous amount to taste
• Molokhia: 50g
• Chicken thigh: 80g
• Salt: A pinch
• Salad oil: 1 tablespoon
• Cooked white rice: 1 bowl
• Your favorite curry block: 1 pack

How to:

1. Prepare the Chicken: Cut the chicken thigh into bite-sized pieces and sprinkle both sides with salt. Heat the salad oil in a frying pan over medium heat and cook the chicken until browned on both sides.
2. Cook Thoroughly: Ensure the chicken is cooked through. If it is difficult to cook through, cover the pan and lower the heat after turning the chicken.
3. Prepare the Molokheiya : In this recipe you only use the leaves of the Molokheiya. Wash and roughly chop the leaves. Add them to the pan with the chicken and sauté over medium heat.
4. Combine and Serve: Once the Molokheiya is slightly sticky, turn off the heat. Serve the chicken and Molokheiya mixture over cooked rice and add your favorite curry on top. Generously sprinkle the Aonori seaweed over both the curry and the rice.
5. Additional Tips: This dish works well with spinach curry as shown in the photo, but it also complements homemade traditional curry and green curry. For variation, you can use ground meat instead of chicken thigh, or add eggplant for an extra twist.

Enjoy your delicious Aonori-enhanced curry dish!