Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, summer's choice coconut milk curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Summer's Choice Coconut Milk Curry is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Summer's Choice Coconut Milk Curry is something that I’ve loved my entire life. They’re fine and they look fantastic.
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 begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 8 Chicken (drumettes)
- Make ready 1 Eggplant
- Make ready 1 Bell peppers (red, yellow, or orange)
- Prepare 1 large Green bell pepper
- Take 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
- Get 3 tbsp Curry powder
- Prepare 2 tsp ☆ Cumin (optional)
- Get 3 to 5 seeds ☆ Cardamon (optional)
- Take 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
- Take 2 tsp ★ Sugar
- Prepare 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 this up with this exceptional food summer's choice coconut milk curry recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
