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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, summer's choice coconut milk curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Summer's Choice Coconut Milk Curry. I tried to create a curry to eat for lunch in the summer. There's no need to stew for a long time.

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

To get started with this particular recipe, we must 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:
  1. Prepare 8 Chicken (drumettes)
  2. Take 1 Eggplant
  3. Prepare 1 Bell peppers (red, yellow, or orange)
  4. Take 1 large Green bell pepper
  5. Make ready 1 pack Shimeji mushrooms
  6. Take 1 Onion
  7. Get 1 Garlic (finely chopped)
  8. Get 3 cm Ginger (finely chopped)
  9. Get 1 Red chili pepper
  10. Prepare 3 tbsp Olive oil
  11. Take 3 tbsp Curry powder
  12. Get 2 tsp ☆ Cumin (optional)
  13. Make ready 3 to 5 seeds ☆ Cardamon (optional)
  14. Get 1 stick ☆ Cinnamon (optional)
  15. Get 1 can ★ Coconut milk
  16. Take 200 ml ★ Water
  17. Prepare 2 tsp ★ Chicken soup stock granules
  18. Take 1 1/2 tbsp ★ Fish sauce
  19. Take 1/2 tsp ★ Salt
  20. Make ready 2 tsp ★ Sugar
  21. Take 2 tsp Garam masala (optional)
  22. Prepare 1 Basil or cilantro (optional)

Add in zucchini, summer squash + corn kernels. Stir in coconut sugar as well. Bring mixture to a boil and then reduce heat to low. This is an adaption of a Shrimp Curry which is very popular in Eastern India.

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.

Fresh summer vegetables, mild spices and coconut milk make a wonderful, bright curry ideal for dinner. The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas.

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