Summer's Choice Coconut Milk Curry

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, summer's choice coconut milk curry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Summer's Choice Coconut Milk Curry is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Summer's Choice Coconut Milk Curry is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. 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:
  1. Prepare 8 Chicken (drumettes)
  2. Get 1 Eggplant
  3. Get 1 Bell peppers (red, yellow, or orange)
  4. Prepare 1 large Green bell pepper
  5. Make ready 1 pack Shimeji mushrooms
  6. Get 1 Onion
  7. Prepare 1 Garlic (finely chopped)
  8. Prepare 3 cm Ginger (finely chopped)
  9. Make ready 1 Red chili pepper
  10. Get 3 tbsp Olive oil
  11. Take 3 tbsp Curry powder
  12. Take 2 tsp ☆ Cumin (optional)
  13. Get 3 to 5 seeds ☆ Cardamon (optional)
  14. Take 1 stick ☆ Cinnamon (optional)
  15. Take 1 can ★ Coconut milk
  16. Get 200 ml ★ Water
  17. Prepare 2 tsp ★ Chicken soup stock granules
  18. Take 1 1⁄2 tbsp ★ Fish sauce
  19. Get 1⁄2 tsp ★ Salt
  20. Take 2 tsp ★ Sugar
  21. Take 2 tsp Garam masala (optional)
  22. Make ready 1 Basil or cilantro (optional)
Steps to make Summer's Choice Coconut Milk Curry:
  1. These are the ingredients. Use vegetables of your choice. Preseason the chicken with pepper (not listed).
  2. Slice eggplant into 1 cm half rounds, julienne the bell peppers, thinly slice the onions, and shred the shimeji mushrooms.
  3. Heat a small amount of olive oil, fry the chicken with the skin down, then transfer to a pot. Fry until slightly browned.
  4. 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.
  5. Add the onions, garlic, ginger, and red hot peppers and stir fry.
  6. Add the curry powder and stir-fry with the eggplant. Add more oil if needed.
  7. 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.)
  8. Add the green and red and stew a bit longer (a few minutes). Add the garam masala (optional), then it's ready to serve.
  9. Serve on plate with rice, and garnish with basil or coriander leaves, to taste.

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