In a small bowl, mix the coconut milk and curry sauce. (For a more spicy taste it is recommended to reduce up to 30% coconut milk)

Heat a large pan with a thick bottom to distribute heat evenly, add a little oil and fry the chicken / tofu on a high flame on all sides until golden and beautiful.
Its recorded to remove the chicken / tofu and set aside and drain the oil from the pan.

and add to the same pan the curry mixture, coconut milk and the chicken / tofu that we set aside and cook on a low flame for 15 to 20 minutes with the lid closed and occasionally open the lid, mix and close again.

Rinse the rice in a colander under running water and set aside to drain the liquids.

In a small pot pour 2 cups of boiling water, salt to taste (recommend 1/2 teaspoon) and the rice and bring to a boil over high heat.
After boiling, lower to a medium flame, mix lightly and cover the pot and wait at least 5 minutes.

Add the bag of seasoning mixture to the rice, mix and cover with a lid for another 7 minutes.
Turn off the flame and do not open the pot for at least another 5 minutes for perfect evaporation.