Veggie-Filled Coconut Milk Curry
Veggie-Filled Coconut Milk Curry

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, veggie-filled coconut milk curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Veggie-Filled Coconut Milk Curry. I was thinking of a way to eat lots of vegetables and to make an easy curry dish. That's how this recipe came about.

Veggie-Filled Coconut Milk Curry is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Veggie-Filled Coconut Milk Curry is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook veggie-filled coconut milk curry using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Veggie-Filled Coconut Milk Curry:
  1. Get 1 Chicken thigh meat
  2. Take 1/2 Bamboo shoot (boiled)
  3. Take 2 Japanese leek
  4. Prepare 3 Bell pepper (or shishito peppers)
  5. Make ready 1 Onion
  6. Take 1 bag Shimeji mushrooms
  7. Take 1 tbsp Cooking oil
  8. Take 300 ml Water
  9. Take 2 tsp Chicken soup stock (granules)
  10. Make ready 1 can Coconut milk
  11. Prepare 120 grams Japanese curry roux cubes

How to clean and prepare the Jackfruit to cook. Here's a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices. It's an Indian style sauce - outrageously addictive, and pairs beautifully with chicken, vegetables and legumes. I've used made a Coconut Curry with pumpkin, lentils and cashews here, but see the recipe for the "formula" to use it for what you please!

Instructions to make Veggie-Filled Coconut Milk Curry:
  1. Chop chicken into bite-sized pieces. Salt and pepper lightly.
  2. Slice the onion into thin wedges.
  3. Chop eggplant roughly into small chunks.
  4. Rinse the shimeji mushrooms and shred.
  5. Chop bamboo shoots into half crosswise, then slice thinly.
  6. Chop bell peppers roughly. *If you're using shishito peppers, remove the stem and rinse lightly.
  7. Open the can of coconut milk.
  8. Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
  9. Add the onions and stir-fry until soft.
  10. Add eggplants and stir-fry until the surface becomes translucent.
  11. Add shimeji mushrooms and bamboo shoots and stir-fry. Then add the coconut milk, water, and soup stock granules and let it simmer.
  12. When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
  13. Add curry roux. Serve once the roux has dissolved.

Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family. Spices - cumin, garam masala, curry powder, turmeric, paprika, and black pepper. What's in the gravy portion of the curry - What makes this curry creamy without using coconut milk is cashew and almond milk. When you blend together the raw cashew and almond milk, you get this magical creamy sauce that is better than half and half! Add coconut milk and water and bring to a simmer.

So that’s going to wrap this up with this special food veggie-filled coconut milk curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!