Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, summer's choice coconut milk curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Summer's Choice Coconut Milk Curry is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Summer's Choice Coconut Milk Curry is something that I have loved my entire life.

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

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

1. Make ready Chicken (drumettes)
2. Make ready Eggplant
3. Make ready Bell peppers (red, yellow, or orange)
4. Take Green bell pepper
5. Take pack Shimeji mushrooms
6. Take Onion
7. Make ready Garlic (finely chopped)
8. Get Ginger (finely chopped)
9. Prepare Red chili pepper
10. Take Olive oil
11. Get Curry powder
12. Get ☆ Cumin (optional)
13. Make ready to 5 seeds ☆ Cardamon (optional)
14. Make ready ☆ Cinnamon (optional)
15. Prepare ★ Coconut milk
16. Take ★ Water
17. Take ★ Chicken soup stock granules
18. Prepare ★ Fish sauce
19. Get ★ Salt
20. Prepare ★ Sugar
21. Get Garam masala (optional)
22. Get 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 with this special food summer's choice coconut milk curry recipe. Thank you very much for your time. I am confident that 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, colleague and friends. Thanks again for reading. Go on get cooking!