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Veggie-Filled Coconut Milk Curry
Veggie-Filled Coconut Milk Curry

Before you jump to Veggie-Filled Coconut Milk Curry recipe, you may want to read this short interesting healthy tips about A Lot Of You Might Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to veggie-filled coconut milk curry recipe. To cook veggie-filled coconut milk curry you need 11 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Veggie-Filled Coconut Milk Curry:
  1. Use 1 Chicken thigh meat
  2. Prepare 1/2 Bamboo shoot (boiled)
  3. Get 2 Japanese leek
  4. Prepare 3 Bell pepper (or shishito peppers)
  5. Take 1 Onion
  6. Take 1 bag Shimeji mushrooms
  7. You need 1 tbsp Cooking oil
  8. You need 300 ml Water
  9. Get 2 tsp Chicken soup stock (granules)
  10. Provide 1 can Coconut milk
  11. Take 120 grams Japanese curry roux cubes
Steps to make Veggie-Filled Coconut Milk Curry:
  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.

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