Summer's Choice Coconut Milk Curry
Summer's Choice Coconut Milk Curry

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, summer's choice coconut milk curry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Summer's Choice Coconut Milk Curry is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Summer's Choice Coconut Milk Curry is something which I have loved my whole life.

Summer's Choice Coconut Milk Curry I tried to create a curry to eat for lunch in the summer. There's no need to stew for a long time. It's done as soon as the ingredients are cooked. Try using your own variety of vegetables, seafood, etc.

To begin with this particular recipe, we must 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 it.

The ingredients needed to make Summer's Choice Coconut Milk Curry:
  1. Prepare 8 Chicken (drumettes)
  2. Prepare 1 Eggplant
  3. Prepare 1 Bell peppers (red, yellow, or orange)
  4. Take 1 large Green bell pepper
  5. Prepare 1 pack Shimeji mushrooms
  6. Take 1 Onion
  7. Make ready 1 Garlic (finely chopped)
  8. Prepare 3 cm Ginger (finely chopped)
  9. Prepare 1 Red chili pepper
  10. Get 3 tbsp Olive oil
  11. Make ready 3 tbsp Curry powder
  12. Make ready 2 tsp ☆ Cumin (optional)
  13. Make ready 3 to 5 seeds ☆ Cardamon (optional)
  14. Take 1 stick ☆ Cinnamon (optional)
  15. Prepare 1 can ★ Coconut milk
  16. Get 200 ml ★ Water
  17. Take 2 tsp ★ Chicken soup stock granules
  18. Make ready 1 1/2 tbsp ★ Fish sauce
  19. Make ready 1/2 tsp ★ Salt
  20. Get 2 tsp ★ Sugar
  21. Make ready 2 tsp Garam masala (optional)
  22. Make ready 1 Basil or cilantro (optional)

I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas. This potato curry with coconut milk is ideal even if you're not vegetarian. It's a fully satisfying meatless main.

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.

This potato curry with coconut milk is ideal even if you're not vegetarian. It's a fully satisfying meatless main. Chickpeas add protein, and the vegetables round it out. It cooks all in one pot. Heat oil in a large pot over medium heat.

So that’s going to wrap this up with this special food summer's choice coconut milk curry recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!