Veggie-Filled Coconut Milk Curry

Veggie-Filled Coconut Milk Curry

This curry has lots of veggies simmered in coconut milk. Enjoy its appetizingly spicy and subtly sweet flavor.

Ingredients: 4 servings

Chicken thigh meat
Bamboo shoot (boiled)
Japanese leek
Bell pepper (or shishito peppers)
3 (10 if shishito)
Shimeji mushrooms
1 bag
Cooking oil
1 tablespoon
300 ml
Chicken soup stock (granules)
2 teaspoons
Coconut milk
1 can
Japanese curry roux cubes
120 g


1. Chop chicken into bite-sized pieces. Salt and pepper lightly.
2. Slice the onion into thin wedges.
3. Chop eggplant roughly into small chunks.
4. Rinse the shimeji mushrooms and shred.
5. Chop bamboo shoots into half crosswise, then slice thinly.
6. Chop bell peppers roughly. *If you're using shishito peppers, remove the stem and rinse lightly.
7. Open the can of coconut milk.
8. Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
9. Add the onions and stir-fry until soft.
10. Add eggplants and stir-fry until the surface becomes translucent.
11. Add shimeji mushrooms and bamboo shoots and stir-fry. Then add the coconut milk, water, and soup stock granules and let it simmer.
12. When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
13. Add curry roux. Serve once the roux has dissolved.

Story Behind this Recipe

I was thinking of a way to eat lots of vegetables and to make an easy curry dish. That's how this recipe came about.