Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, summer's choice coconut milk curry. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Summer's Choice Coconut Milk Curry is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Summer's Choice Coconut Milk Curry is something which I have loved my whole life.

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

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

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

Steps 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 it up for this exceptional food summer's choice coconut milk curry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!