Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, summer's choice coconut milk curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Summer's Choice Coconut Milk Curry is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Summer's Choice Coconut Milk Curry is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have summer's choice coconut milk curry using 22 ingredients and 9 steps. Here is how you cook that.

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

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

So that is going to wrap this up for this special food summer's choice coconut milk curry recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!