Tropical Coconut Curry

Tropical Coconut Curry

This curry mild and delicious curry will transport you to a tropical island!

Ingredients: 4-5 servings

Chicken thigh (seasoned with salt and pepper)
2, small Japanese type
Green peppers
Bell pepper (I used 1/2 a red and 1/2 a yellow)
Coconut milk
1 can (400 ml)
Curry roux of your choice
1 box (10 pieces)
as needed
Soup stock (I used granules)
1 teaspoons
Vegetable oil
as needed
Salt and pepper
to taste


1. Skin the chicken, cut into bite-sized pieces, then season with salt and pepper.
2. Roughly chop the carrots and cook them in a microwave until tender. Shave off a few strips of the eggplant skin and chop roughly. Thinly slice the onions. Julienne the peppers.
3. Heat up a pot, add the vegetable oil, and cook the chicken until browned.
4. Stir-fry the onions until translucent.
5. Add the eggplant and stir-fry a bit.
6. Add enough water to cover the ingredients and add the soup stock granules. Simmer until soft while skimming the surface.
7. Add the coconut milk and bring to a boil.
8. Turn off the heat, add the curry roux, and let dissolve.
9. Once the roux has dissolved, add the carrots and peppers and turn the heat back on.
10. Dilute the roux as you like with water and simmer until the peppers are tender.
11. Finally, season with salt and pepper to taste.
12. I used this coconut milk.

Story Behind this Recipe

I love Asian-style cuisine, so I tried my own variation of curry.