Easiest Way to Make Yummy Summer's Choice Coconut Milk Curry

Summer's Choice Coconut Milk Curry. A wide variety of coconut milk curry options are available to you, such as fried, stir-fried. If you like Coconut milk curry, you might love these ideas. Coconut quinoa sends this over the top.

But all is not lost without it! Some curries or Indian dishes call for heavy cream as a thickener, so this is another choice that works well. Heavy cream adds a richness that's perfect. You can cook Summer's Choice Coconut Milk Curry using 22 ingredients and 9 steps. Here is how you cook it.

Ingredients of Summer's Choice Coconut Milk Curry

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

This versatile coconut curry recipe is incredibly easy to make vegetarian (using vegetable stock, omitting the chicken, not using fish sauce, etc.). Additionally, the suggestion of light coconut milk does not give the curry an authentic taste, texture, and flavor. In addition to curries, you can make soups, cocktails, desserts Rich, versatile canned coconut milk plays a central role in many curries—but that's just the Then you can add your flavoring of choice to further customize your chewy, bouncy coconut milk dessert. Choice of fresh vegetables and meat.

Summer's Choice Coconut Milk Curry instructions

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..

Coconut milk is used liberally in Thai recipes and because of its popularity, can be found in most major supermarkets in the. This chicken curry with coconut milk and potatoes is a major favorite every time I make it. Coconut Milk is good for your heart, and boosts your immune system. Potatoes are packed with vitamin C and antioxidants! Delicious vegetable curry recipe with coconut milk, pineapple, and beans!