Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, summer's choice coconut milk curry. One of my favorites food recipes. This time, I am going to 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 recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Summer's Choice Coconut Milk Curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have 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)
- Get 1 Eggplant
- Make ready 1 Bell peppers (red, yellow, or orange)
- Take 1 large Green bell pepper
- Prepare 1 pack Shimeji mushrooms
- Prepare 1 Onion
- Take 1 Garlic (finely chopped)
- Make ready 3 cm Ginger (finely chopped)
- Prepare 1 Red chili pepper
- Make ready 3 tbsp Olive oil
- Get 3 tbsp Curry powder
- Prepare 2 tsp ☆ Cumin (optional)
- Take 3 to 5 seeds ☆ Cardamon (optional)
- Prepare 1 stick ☆ Cinnamon (optional)
- Make ready 1 can ★ Coconut milk
- Prepare 200 ml ★ Water
- Take 2 tsp ★ Chicken soup stock granules
- Get 1 1/2 tbsp ★ Fish sauce
- Get 1/2 tsp ★ Salt
- Make ready 2 tsp ★ Sugar
- Prepare 2 tsp Garam masala (optional)
- Get 1 Basil or cilantro (optional)
Some curries or Indian dishes call for heavy cream as a thickener, so this is another choice that works well. Heavy cream adds a richness that's perfect. 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.
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.
Add chicken, if desired, and basil sprigs; very. 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. 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.
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’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
