Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, summer's choice coconut milk curry. One of my favorites. For mine, I’m gonna make it a bit unique. 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 popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Summer's Choice Coconut Milk Curry is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have summer's choice coconut milk curry using 22 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Summer's Choice Coconut Milk Curry:
- Make ready 8 Chicken (drumettes)
- Make ready 1 Eggplant
- Take 1 Bell peppers (red, yellow, or orange)
- Get 1 large Green bell pepper
- Get 1 pack Shimeji mushrooms
- Get 1 Onion
- Prepare 1 Garlic (finely chopped)
- Prepare 3 cm Ginger (finely chopped)
- Make ready 1 Red chili pepper
- Prepare 3 tbsp Olive oil
- Make ready 3 tbsp Curry powder
- Make ready 2 tsp ☆ Cumin (optional)
- Take 3 to 5 seeds ☆ Cardamon (optional)
- Prepare 1 stick ☆ Cinnamon (optional)
- Take 1 can ★ Coconut milk
- Make ready 200 ml ★ Water
- Take 2 tsp ★ Chicken soup stock granules
- Prepare 1 1/2 tbsp ★ Fish sauce
- Make ready 1/2 tsp ★ Salt
- Make ready 2 tsp ★ Sugar
- Make ready 2 tsp Garam masala (optional)
- Make ready 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.
Steps 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.
So that is going to wrap this up for this exceptional food summer's choice coconut milk curry recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
