Learn How To Summer's Choice Coconut Milk Curry

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We hope you got insight from reading it, now let’s go back to summer's choice coconut milk curry recipe. To cook summer's choice coconut milk curry you need 22 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Summer's Choice Coconut Milk Curry:

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

Instructions 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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