Recipe of Speedy Summer's Choice Coconut Milk Curry

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Before you jump to Summer's Choice Coconut Milk Curry recipe, you may want to read this short interesting healthy tips about What Are The Benefits Of Consuming Superfoods?.

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It now seems to be a good time to start ingesting some superfoods to have the healthy advantages of many of the minerals, vitamins and other necessary nutrients they contain.

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 achieve it.

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

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