How to Make Favorite Summer's Choice Coconut Milk Curry

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Summer's Choice Coconut Milk Curry

Before you jump to Summer's Choice Coconut Milk Curry recipe, you may want to read this short interesting healthy tips about Are Superfoods In truth As High-quality As Theyre Made Out To Be?.

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We hope you got benefit from reading it, now lets go back to summer's choice coconut milk curry recipe. To make summer's choice coconut milk curry you need 22 ingredients and 9 steps. Here is how you do that.

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

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