Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, summer's choice coconut milk curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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 favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Summer's Choice Coconut Milk Curry is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook summer's choice coconut milk curry using 22 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Summer's Choice Coconut Milk Curry:
- Prepare 8 Chicken (drumettes)
- Take 1 Eggplant
- Get 1 Bell peppers (red, yellow, or orange)
- Make ready 1 large Green bell pepper
- Take 1 pack Shimeji mushrooms
- Make ready 1 Onion
- Prepare 1 Garlic (finely chopped)
- Get 3 cm Ginger (finely chopped)
- Take 1 Red chili pepper
- Prepare 3 tbsp Olive oil
- Get 3 tbsp Curry powder
- Get 2 tsp ☆ Cumin (optional)
- Take 3 to 5 seeds ☆ Cardamon (optional)
- Get 1 stick ☆ Cinnamon (optional)
- Prepare 1 can ★ Coconut milk
- Make ready 200 ml ★ Water
- Get 2 tsp ★ Chicken soup stock granules
- Prepare 1 1/2 tbsp ★ Fish sauce
- Take 1/2 tsp ★ Salt
- Make ready 2 tsp ★ Sugar
- Take 2 tsp Garam masala (optional)
- Make ready 1 Basil or cilantro (optional)
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. This easy Chicken Curry dish with potatoes, garam masala, cumin and curry spices and simmered with coconut milk. This aromatic dish gives flavor newbies and seasoned curry lovers with go nuts over.
Instructions 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.
I adore coconut curry, but am a bit hesitant to use coconut milk due to high saturated fat content. Coconut milk has the liquid consistency of cow's milk. Chicken curry with coconut milk and potatoes: try adding baby yukon gold potatoes (to do this, I microwave We're super into coconut flavors this summer and have been embracing coconut water, coconut. Coconut Milk: Use full-fat canned coconut milk or coconut cream for this recipe, not the coconutmilk that comes in a carton. Using reduced fat canned coconut milk will yield a thinner sauce that won't be as rich and creamy, but it's still good if a lower-fat option is desired.
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