Tropical Coconut Curry
Tropical Coconut Curry

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, tropical coconut curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tropical Coconut Curry is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Tropical Coconut Curry is something that I have loved my whole life.

Great recipe for Tropical Coconut Curry. I love Asian-style cuisine, so I tried my own variation of curry. When making the curry, first add enough water to cover the ingredients, then adjust the amount of water to your preference. Serve the curry with brown rice and garnish with cilantro.

To begin with this recipe, we must first prepare a few ingredients. You can cook tropical coconut curry using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Tropical Coconut Curry:
  1. Prepare 1 Chicken thigh (seasoned with salt and pepper)
  2. Get 2 Onion
  3. Take 1 Carrot
  4. Take 2 small Japanese type Eggplant
  5. Make ready 2 Green bell peppers
  6. Take 1 Paprika (I used 1/2 a red and 1/2 a yellow)
  7. Prepare 1 can Coconut milk (400 ml)
  8. Get 1 box Curry roux of your choice (10 pieces)
  9. Prepare 1 Water
  10. Prepare 1 tsp Soup stock (I used granules)
  11. Make ready 1 Vegetable oil (as needed)
  12. Take 1 Salt and pepper (to taste)

Tropical Coconut Curry I love Asian-style cuisine, so I tried my own variation of curry. When making the curry, first add enough water to cover the ingredients, then adjust the amount of water to your preference. Peel the onion, ginger and garlic cloves, then grate everything into the bowl with the chilli. Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

Steps to make Tropical Coconut Curry:
  1. Skin the chicken, cut into bite-sized pieces, then season with salt and pepper.
  2. Roughly chop the carrots and cook them in a microwave until tender. Shave off a few strips of the eggplant skin and chop roughly. Thinly slice the onions. Julienne the peppers.
  3. Heat up a pot, add the vegetable oil, and cook the chicken until browned.
  4. Stir-fry the onions until translucent.
  5. Add the eggplant and stir-fry a bit.
  6. Add enough water to cover the ingredients and add the soup stock granules. Simmer until soft while skimming the surface.
  7. Add the coconut milk and bring to a boil.
  8. Turn off the heat, add the curry roux, and let dissolve.
  9. Once the roux has dissolved, add the carrots and peppers and turn the heat back on.
  10. Dilute the roux as you like with water and simmer until the peppers are tender.
  11. Finally, season with salt and pepper to taste.
  12. I used this coconut milk.

Peel the onion, ginger and garlic cloves, then grate everything into the bowl with the chilli. Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming. Add curry paste and stir to combine. Add fish sauce, sugar, and lime leaves* and let cook for one minute. Add remaining coconut milk and water.

So that’s going to wrap it up for this exceptional food tropical coconut curry recipe. Thanks so much for reading. I’m confident you can make this at home. There is 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!