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

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We hope you got benefit from reading it, now let’s go back to summer's choice coconut milk curry recipe. You can cook summer's choice coconut milk curry using 22 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Summer's Choice Coconut Milk Curry:
  1. Provide 8 Chicken (drumettes)
  2. Take 1 Eggplant
  3. Get 1 Bell peppers (red, yellow, or orange)
  4. Prepare 1 large Green bell pepper
  5. Use 1 pack Shimeji mushrooms
  6. Use 1 Onion
  7. You need 1 Garlic (finely chopped)
  8. Prepare 3 cm Ginger (finely chopped)
  9. Get 1 Red chili pepper
  10. Prepare 3 tbsp Olive oil
  11. Get 3 tbsp Curry powder
  12. Take 2 tsp ☆ Cumin (optional)
  13. Take 3 to 5 seeds ☆ Cardamon (optional)
  14. Provide 1 stick ☆ Cinnamon (optional)
  15. Use 1 can ★ Coconut milk
  16. Take 200 ml ★ Water
  17. Provide 2 tsp ★ Chicken soup stock granules
  18. Provide 1 1/2 tbsp ★ Fish sauce
  19. Prepare 1/2 tsp ★ Salt
  20. Prepare 2 tsp ★ Sugar
  21. Take 2 tsp Garam masala (optional)
  22. You need 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.

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