How to Prepare Tasty Summer's Choice Coconut Milk Curry

Summer's Choice Coconut Milk Curry. Great recipe for 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.

Add green curry paste and stir into pot until it's coated the onions. Slowly add your coconut milk and deglaze pan as necessary. Add all coconut milk and water and stir to combine. 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. It's 8 of Chicken (drumettes).
2. You need 1 of Eggplant.
3. You need 1 of Bell peppers (red, yellow, or orange).
4. You need 1 large of Green bell pepper.
5. Prepare 1 of pack Shimeji mushrooms.
6. It's 1 of Onion.
7. It's 1 of Garlic (finely chopped).
8. Prepare 3 cm of Ginger (finely chopped).
9. It's 1 of Red chili pepper.
10. You need 3 tbsp of Olive oil.
11. It's 3 tbsp of Curry powder.
12. You need 2 tsp of ☆ Cumin (optional).
13. Prepare 3 of to 5 seeds ☆ Cardamon (optional).
14. You need 1 stick of ☆ Cinnamon (optional).
15. Prepare 1 can of ★ Coconut milk.
16. You need 200 ml of ★ Water.
17. It's 2 tsp of ★ Chicken soup stock granules.
18. It's 1 1/2 tbsp of ★ Fish sauce.
19. You need 1/2 tsp of ★ Salt.
20. It's 2 tsp of ★ Sugar.
21. It's 2 tsp of Garam masala (optional).
22. It's 1 of Basil or cilantro (optional).

Add in zucchini, summer squash + corn kernels. Stir in coconut sugar as well. Bring mixture to a boil and then reduce heat to low. Using in-season summer vegetables, coconut milk, and red curry paste, you can make this healthful meal in a flash.

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..

My carnivorous friends: you can easily add chopped chicken breast, shrimp, or pork to this recipe for some animal protein. Speaking of customizations, lets talk… Options for Recipe Change-Ups: The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with whatever produce you have on hand. 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.