Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, summer's choice coconut milk curry. It is one of my favorites food recipes. This time, I will 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 recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Summer's Choice Coconut Milk Curry is something which I have loved my whole life. They’re fine and they look fantastic.
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 that.
The ingredients needed to make Summer's Choice Coconut Milk Curry:
- Get 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
- Prepare 1 Onion
- Make ready 1 Garlic (finely chopped)
- Make ready 3 cm Ginger (finely chopped)
- Make ready 1 Red chili pepper
- Prepare 3 tbsp Olive oil
- Prepare 3 tbsp Curry powder
- Take 2 tsp ☆ Cumin (optional)
- Prepare 3 to 5 seeds ☆ Cardamon (optional)
- Take 1 stick ☆ Cinnamon (optional)
- Take 1 can ★ Coconut milk
- Get 200 ml ★ Water
- Take 2 tsp ★ Chicken soup stock granules
- Make ready 1 1/2 tbsp ★ Fish sauce
- Take 1/2 tsp ★ Salt
- Make ready 2 tsp ★ Sugar
- Take 2 tsp Garam masala (optional)
- Get 1 Basil or cilantro (optional)
The perfect midweek dinner recipe for the Vegetable curry with pineapple & coconut milk. Can be also made in a slow cooker!. Curry Coconut Milk Recipes on Yummly 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.
This versatile coconut curry recipe is incredibly easy to make vegetarian (using vegetable stock, omitting the chicken, not using fish sauce, etc.). Add broth and coconut milk (add additional broth if needed to cover vegetables) and bring to a simmer. Add chicken, if desired, and basil sprigs; very. 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.
So that’s going to wrap it up with this special food summer's choice coconut milk curry recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
