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Summer's Choice Coconut Milk Curry

Summer's Choice Coconut Milk Curry

This is a curry dish full of chicken and veggies.
The combination of spice with sweetness from the coconut milk will keep you coming back for more.
It's a choice summer curry dish!

Ingredients: 4 servings

Chicken (drumettes)
8
Eggplant
1 (large-sized)
Bell peppers (red, yellow, or orange)
1
Green bell pepper
1 large
Shimeji mushrooms
1 pack
Onion
1
Garlic (finely chopped)
1
Ginger (finely chopped)
3 cm
Red chili pepper
as needed (to taste)
Olive oil
3 tablespoons
Curry powder
3 tablespoons
☆ Cumin (optional)
2 teaspoons
☆ Cardamon (optional)
3 to 5 seeds
☆ Cinnamon (optional)
1 stick
★ Coconut milk
1 can (400 g)
★ Water
200 ml
★ Chicken soup stock granules
2 teaspoons
★ Fish sauce
1 1/2 tablespoon
★ Salt
1/2 teaspoon
★ Sugar
2 teaspoons
Garam masala (optional)
2 teaspoons
Basil or cilantro (optional)
to taste

Steps

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.

Story Behind this Recipe

I tried to create a curry to eat for lunch in the summer.