Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, summer's choice coconut milk curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
I have to say it was a lovely choice. It really marries the dish together well (but completely optional). The rest of the recipe is basically veggies of your choice and a special mix.
Summer's Choice Coconut Milk Curry is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Summer's Choice Coconut Milk Curry is something which I have loved my whole 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 can achieve it.
The ingredients needed to make Summer's Choice Coconut Milk Curry:
- Make ready 8 Chicken (drumettes)
- Prepare 1 Eggplant
- Prepare 1 Bell peppers (red, yellow, or orange)
- Prepare 1 large Green bell pepper
- Make ready 1 pack Shimeji mushrooms
- Make ready 1 Onion
- Get 1 Garlic (finely chopped)
- Get 3 cm Ginger (finely chopped)
- Make ready 1 Red chili pepper
- Make ready 3 tbsp Olive oil
- Take 3 tbsp Curry powder
- Prepare 2 tsp ☆ Cumin (optional)
- Prepare 3 to 5 seeds ☆ Cardamon (optional)
- Prepare 1 stick ☆ Cinnamon (optional)
- Prepare 1 can ★ Coconut milk
- Get 200 ml ★ Water
- Get 2 tsp ★ Chicken soup stock granules
- Make ready 1 1/2 tbsp ★ Fish sauce
- Get 1/2 tsp ★ Salt
- Get 2 tsp ★ Sugar
- Get 2 tsp Garam masala (optional)
- Get 1 Basil or cilantro (optional)
Curry Coconut Milk Recipes on Yummly The perfect midweek dinner recipe for the Vegetable curry with pineapple & coconut milk. Can be also made in a slow cooker! A wide variety of coconut milk curry options are available to you, such as fried, stir-fried.
Instructions to make Summer's Choice Coconut Milk Curry:
- These are the ingredients. Use vegetables of your choice. Preseason the chicken with pepper (not listed).
- Slice eggplant into 1 cm half rounds, julienne the bell peppers, thinly slice the onions, and shred the shimeji mushrooms.
- Heat a small amount of olive oil, fry the chicken with the skin down, then transfer to a pot. Fry until slightly browned.
- 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.
- Add the onions, garlic, ginger, and red hot peppers and stir fry.
- Add the curry powder and stir-fry with the eggplant. Add more oil if needed.
- 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.)
- Add the green and red and stew a bit longer (a few minutes). Add the garam masala (optional), then it's ready to serve.
- Serve on plate with rice, and garnish with basil or coriander leaves, to taste.
Delicious vegetable curry recipe with coconut milk, pineapple, and beans! This healthy comfort meal is vegan, gluten-free, oil-free, easy to make and can be also prepared in a slow cooker. I use curry powder in this Coconut Curry Recipe, rather than a red or green curry paste. That makes this coconut curry more of an Indian dish instead I used full fat coconut milk but you could also use the reduced fat if that is what you prefer. I enjoyed my coconut curry over basmati rice but you could.
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