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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, summer's choice coconut milk curry. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Summer's Choice Coconut Milk Curry is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Summer's Choice Coconut Milk Curry is something which I’ve loved my entire life.

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.

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

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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