Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, summer's choice coconut milk curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Summer's Choice Coconut Milk Curry is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Summer's Choice Coconut Milk Curry is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Get Chicken (drumettes)
2. Take Eggplant
3. Get Bell peppers (red, yellow, or orange)
4. Get Green bell pepper
5. Prepare pack Shimeji mushrooms
6. Take Onion
7. Prepare Garlic (finely chopped)
8. Prepare Ginger (finely chopped)
9. Get Red chili pepper
10. Prepare Olive oil
11. Take Curry powder
12. Get ☆ Cumin (optional)
13. Take to 5 seeds ☆ Cardamon (optional)
14. Take ☆ Cinnamon (optional)
15. Make ready ★ Coconut milk
16. Make ready ★ Water
17. Prepare ★ Chicken soup stock granules
18. Prepare ★ Fish sauce
19. Prepare ★ Salt
20. Make ready ★ 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’s going to wrap it up with this exceptional food summer's choice coconut milk curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!