Summer's Choice Coconut Milk Curry
Summer's Choice Coconut Milk Curry

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, summer's choice coconut milk curry. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Summer's Choice Coconut Milk Curry is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Summer's Choice Coconut Milk Curry is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook summer's choice coconut milk curry using 22 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Summer's Choice Coconut Milk Curry:
  1. Take 8 Chicken (drumettes)
  2. Prepare 1 Eggplant
  3. Make ready 1 Bell peppers (red, yellow, or orange)
  4. Take 1 large Green bell pepper
  5. Make ready 1 pack Shimeji mushrooms
  6. Get 1 Onion
  7. Make ready 1 Garlic (finely chopped)
  8. Prepare 3 cm Ginger (finely chopped)
  9. Take 1 Red chili pepper
  10. Prepare 3 tbsp Olive oil
  11. Get 3 tbsp Curry powder
  12. Get 2 tsp ☆ Cumin (optional)
  13. Prepare 3 to 5 seeds ☆ Cardamon (optional)
  14. Get 1 stick ☆ Cinnamon (optional)
  15. Make ready 1 can ★ Coconut milk
  16. Get 200 ml ★ Water
  17. Make ready 2 tsp ★ Chicken soup stock granules
  18. Take 1 1/2 tbsp ★ Fish sauce
  19. Take 1/2 tsp ★ Salt
  20. Take 2 tsp ★ Sugar
  21. Take 2 tsp Garam masala (optional)
  22. Take 1 Basil or cilantro (optional)
Steps to make Summer's Choice Coconut Milk Curry:
  1. These are the ingredients. Use vegetables of your choice. Preseason the chicken with pepper (not listed).
  2. Slice eggplant into 1 cm half rounds, julienne the bell peppers, thinly slice the onions, and shred the shimeji mushrooms.
  3. Heat a small amount of olive oil, fry the chicken with the skin down, then transfer to a pot. Fry until slightly browned.
  4. Heat the remaining oil and add the spice ingredients marked with a ☆ over low heat until fragrant. (Be careful not to burn the spices.) This step is optional.
  5. Add the onions, garlic, ginger, and red hot peppers and stir fry.
  6. Add the curry powder and stir-fry with the eggplant. Add more oil if needed.
  7. Transfer to a pot and add the shimeji mushrooms. Add the ingredients marked with ★ and stew. (No need to stew for a long amount of time.)
  8. Add the green and red and stew a bit longer (a few minutes). Add the garam masala (optional), then it's ready to serve.
  9. Serve on plate with rice, and garnish with basil or coriander leaves, to taste.

So that is going to wrap this up for this exceptional food summer's choice coconut milk curry recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!